Take advantage of your outdoor grill during summer months by adding incredible flavor and depth to this unique salsa. Enjoy! It’s well worth the extra effort.
4-6 cobs fresh corn, soaked in cold water with silk removed (keep the husks!)
1 large poblano pepper, cored and washed
2 serrano peppers, stems removed and minced
3 ripe roma or 1 large garden tomato, cored and halved
1/2 red onion cut into planks
1 small can black beans, rinsed and drained
2 cloved peeled garlic, minced
1/4 cup washed cilantro leaves, minced
2 tsp. salt, or to taste
Juice of 1/8 lime wedge
XV olive oil
Charcoal for grilling
Paper lunch bag
Preheat your outdoor grill with enough charcoal for a medium fire. (You can try this recipe on a gas grill, but it will not turn out the same.)
Prep the vegetables. Let the corn soak in cold water for at least an hour.
When the coals are white hot (use direct heating method), place the corn cobs with husks on the grill and cover, rotating for about 45 minutes until slightly charred. During this time, keep the corn moist by adding a small amount of water over the cobs after turning. Remove and set aside to cool.
Check the temperature of your fire and re-stoke if necessary.
Working quickly, place the poblano pepper, the tomato and onion planks to the grill. Brush with olive oil and allow to char evenly. Rotate to avoid overcooking. When done, remove and place the poblano pepper in a sealed paper bag. Allow to stand for 15 minutes. The pepper’s tough outer skin will sweat and blister off.
Cut the kernels off the cobs and place the corn in a bowl. Add the salt, lime juice and minced cilantro. Dice the skinned poblano, tomato and onion. Add to the bowl. Add the minced serrano pepper. Use the serranos to control the heat to your preference. Add the black beans (about a cup), and the garlic. Stir well.
Allow to sit for at least 1/2 hour, taste and correct the seasoning if necessary. Serve and enjoy!
I highly recommend blue corn chips with this recipe.