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
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
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