roasted corn and black bean salsa

How To Make roasted corn and black bean salsa

• 1

  Remove silk from corn and fold the husks back over the corn. Grill on high heat until the husks are charred and the corn is tender.
• 2

  Chop onions and garlic. Place into bowl
• 3

  Juice two limes over the onions and garlic. The lime juice will start to cook the onions and garlic.
• 4

  Dice Bell Pepper and finely chop jalapeno add to bowl I like heat so I leave the seeds and ribs in my jalapeno but if you don't like heat remove the seeds and ribs.
• 5

  drain black beans and roasted tomatoes. You can always use fresh roasted tomatoes
• 6

  Rinse the black beans add to bowl
• 7

  Dice roasted tomatoes and fresh tomato, removing the seeds and as much juice as possible Add to bowl
• 8

  Finely chop cilantro add to bowl I don't like the way the stems taste so I always just remove most of the stem and finely chop
• 9

  Remove corn from the cob add to bowl
• 10

  add salt, pepper, cumin and chili powder to taste. Stir If you are going to add the cojita cheese remember that it is a rather salty cheese
• 11

  crumble cojita cheese over salsa right before serving and give a final stir I do a fine crumble and use about 1/4 a cup of the cheese but it depends on the amount of salt you have used in the salsa and how much you like cojita cheese
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