Chargrilled corn and bean salsa

Chargrilled corn and bean salsa

By
From
The Produce Companion
Makes
4 cups
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
4 corn cobs in husks
1 red capsicum
400g tinned black beans, rinsed and drained
1 small red onion, finely chopped
15g chopped parsley
1 lime, juiced
60ml extra-virgin olive oil
salt
pepper
25g grated parmesan

Method

  1. Preheat a barbecue or chargrill pan to high and cook the corn cobs for 10–15 minutes, turning regularly, until the husks are charred. At the same time cook the capsicum, turning, until blistered. Remove the capsicum and corn from the heat. Put the capsicum in a bowl, cover with plastic wrap and leave to cool (the steam helps loosen the skin).
  2. Remove the husks from the corn and use a sharp knife to cut the kernels from the cobs. Put the kernels into a large bowl. Peel the capsicum and remove the seeds. Chop the flesh and add to the corn.
  3. Add the beans, onion, parsley, lime juice and oil to the bowl and season well with salt and pepper. Toss to combine. Stir in the parmesan just before serving (the salsa can be eaten immediately, or stored in the refrigerator for up to 3–4 days).

Cook’s note

  • You can serve this wonderful salsa with almost anything – try it with tacos, enchiladas, quesadillas or nachos, or alongside steak, chicken or fish.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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