I like to make this dip at the beginning of corn season. when the corn is still really fresh and sweet. Its great as a dip with chips, topping on nachos or tacos, great on sandwiches for a southwestern flair
1Remove 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.
2Chop onions and garlic. Place into bowl
3Juice two limes over the onions and garlic. The lime juice will start to cook the onions and garlic.
4Dice 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.
5drain black beans and roasted tomatoes.
You can always use fresh roasted tomatoes
6Rinse the black beans add to bowl
7Dice roasted tomatoes and fresh tomato, removing the seeds and as much juice as possible Add to bowl
8Finely 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
9Remove corn from the cob add to bowl
10add 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
11crumble 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