Let's face it. Sweet corn is awesome. It tastes great, but sometimes you have quite a bit of it laying around. You might be looking for a new way to use it, other than just eating it off the cob.
In this House Works, Chef Judy shows us how to make a unique corn salsa that's the perfect side dish for any summer meal.
Roasted Corn and Black Bean Salsa
Chef Judy Gilliard
Servings: 6
Roasting the corn and pepper gives the dish another layer of flavor.
2 cups corn, taken from fresh corn cobs roasted
2 red bell pepper, or yellow or orange
2 cups black beans, canned, rinsed and drained
1 cup Edamame (shelled soybeans)
1/2 cup balsamic vinegar, white
1/2 teaspoon red chili flakes, or to taste
salt and pepper, to taste
6 each romaine lettuce leaves
On the open flame of a gas stove or on a grill roast the corn and the bell peppers. Take the corn off the cob and put it in a large bowl. Add chopped peppers, black beans,edamame and toss with vinegar, chili flakes and salt and pepper. To serve, place in the romaine
lettuce leaves and put on a plate.
Per Serving (excluding unknown items): 144 Calories; 3g Fat (19.1% calories from fat); 10g Protein; 20g Carbohydrate; 7g Dietary Fiber; 0mg
Cholesterol; 273mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit.
Copyright: Judy Gilliard
