Corn Salsa

Name: Corn Salsa
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 425 grams black beans, drained and rinsed; 59 milliliters canola oil; 1 bunches cilantro, leaves roughly chopped; 4 ears corn, shucked; 2 cloves garlic, smashed and finely chopped; 1 jalapeno, seeded and chopped, optional; 4 servings Kosher salt; 4 scallions, thinly sliced; 3 tomatillos, papery outer skinless; 59 milliliters white vinegar

Need a gluten free and vegan hor d'oeuvre? Corn Salsa could be an awesome recipe to try. This recipe makes 4 servings with 316 calories, 10g of protein, and 16g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of beans, garlic, vinegar, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 50 minutes. 7 people found this recipe to be flavorful and satisfying.

Instructions

Watch how to make this recipe.

Preheat the grill to medium. Use a wire grill brush to loosen any crud or soot from the grate. Use an oiled side towel to remove any loosened crud.

Equipment you will use

Grill

Put the corn and the tomatillos on the grill and grill until they get charred and black on all sides.

Ingredients you will need

Tomatillos

Corn

Equipment you will use

Grill

Remove from the grill and let cool.

Equipment you will use

Grill

Cut the kernels from the corn cob and scrape any residual bits of corn off the cob. Scrape any really charred bits of skin off the tomatillos and then cut them into 1/2-inch chunks.

Ingredients you will need

Tomatillos

Corn

In a large bowl, combine the corn, tomatillos, black beans, garlic, scallions, and jalapenos, if using. In a small bowl or measuring cup, combine the vinegar and oil.

Ingredients you will need

Black Beans

Tomatillos

Jalapeno Pepper

Green Onions

Vinegar

Garlic

Corn

Cooking Oil

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Measuring Cup

Bowl

Pour over the salsa and season with salt, to taste. Taste and adjust the seasoning, if needed. Toss in the cilantro and serve.

Ingredients you will need

Seasoning

Cilantro

Salsa

Salt

Equipment

Grill

Measuring Cup

Bowl

Ingredients

Servings:

425grams

black beans, drained and rinsed 59milliliters

canola oil 1bunches

cilantro, leaves roughly chopped 4

ears corn, shucked 2cloves

garlic, smashed and finely chopped 1

jalapeno, seeded and chopped, optional 4servings

Kosher salt 4

scallions, thinly sliced 3

tomatillos, papery outer skinless 59milliliters

white vinegar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Hahn Winery Monterey Pinot Noir with a 4 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

Hahn Winery Monterey Pinot Noir

Hahn Winery 2008 Pinot Noir is vibrant yet elegant with a hue reminiscent of rose petals and a nose of strawberry, spice and floral aromas. Pleasant plum and dark cherry flavors flow across the palate, mingling with touches of black pepper and oak. The ripe fruit is balanced by zesty, cool-climate acidity and smooth, silky tannins.This food-friendly Pinot Noir can be served with a wide range of dishes. Enjoy it with chicken topped with goat cheese and sundried tomatoes, grilled salmon with herbed orzo or a simple mushroom pizza.