Back when I first started blogging in 2009-10, I came across a recipe for a grilled corn and bean salad. Brian Boitano (yes, the ice skater) was hosting a show on the Food Network called "What would Brian Boitano Make? and was making this amazing grilled corn and black bean salad. Jeff and I served the recipe to some friends at a cookout that summer but for some reason I never had a picture of the dish.
Fast forward to April 2013 and I am going through my old food posts and found the recipe for the grilled corn and bean salad in a draft. The recipe was there but had no storyline or photo. I looked over the recipe and thought that as soon as I could get some fresh corn this dish would be on the menu. As I entered the grocery store on Sunday there was a display with the season's first corn on the cob. The cobs were small but I figured I would give it another test run. Summer and cooking on the grill with lots of fresh vegetables from the garden are right around the corner.
On Wednesday night when I decided to make the dish, it was a little chilly outside and I was being lazy, not wanting to walk out to light the grill. I went on-line and searched "roasting corn on the cob" and found an easier way to create the dish. By roasting the corn in the oven it gave me the opportunity to get everything ready without leaving the kitchen. You can bet that I will be grilling the corn especially when our local produce becomes available in late July, but for tonight, roasting was perfect.
I switched the recipe up a little because...isn't that what we do as foodies? Try and mix it up a bit? So as the corn was roasting I was able to get all of the ingredients ready adding more lime and a bit of lime zest (and a bit less corn). Once the corn was cool enough to handle, I removed the kernels and this dish was ready to go. We served our salad on a bed of arugula with some chopped cherry tomatoes, but that wasn't before I was taste testing the results with lime tortilla chips.
What a perfect dish, the sweetness of the roasted corn with black beans, a little bit of heat and a great lime flavor. The pepper flavor of the arugula was a wonderful complement to the salad, it didn't need a dressing. And as for the chip and dip situation, it was perfect as an appetizer, too!
As we begin to enjoy more items from the garden, fresh salsas, salads and dishes will be on the menu. Start testing some recipes so you'll be ready for backyard cook-outs and gatherings, and definitely add this Roasted (or grilled) Corn and Black Bean Salad to the list.
Roasted Corn and Black Bean Salad as a salsa served with Tortilla Chips
Roasted Corn and Black Bean Salad (Adapted from Brian Boitano's Grilled Corn and Bean Salad)
1/4 cup of canola oil
2 teaspoons of ground cumin
2 teaspoons of chili powder
1/4 cup of canola oil
1 teaspoon of chili powder
1 lime, juiced
zest of 1 lime
2 cloves of garlic, finely chopped
1/4 cup of chopped fresh cilantro leaves
Corn and Bean Salad:
4 ears corn, shucked
1 red bell pepper, cored and diced into 1 inch pieces
1 medium red onion, diced into 1 inch pieces
1 (15-ounce) can black beans, rinsed and drained
Additional lime juice, salt and freshly cracked black pepper, to taste
12 cherry tomatoes, cut into quarters
1 - 8 ounce bag or fresh arugula
1 bag of lime tortilla chips (if you want to use this as a salsa)
Preheat oven to 350 degrees
1. Marinade: In a small bowl, add 1/4 cup of the canola oil, cumin and chili powder, and season with salt and black pepper, to taste. Stir to combine.
2. Line a baking sheet with aluminum foil and brush each ear of corn liberally with the seasoned oil. Cook for about 12 minutes, giving each ear a quarter turn every 3 minutes.
3. Remove from oven and let cool for 5 minutes. When cool enough to handle cut kernels from corn.
NOTE: You can cook the corn on a grill also. Place corn directly on the grill over medium heat and turn corn according to the directions above.
4. Salad Dressing: whisk together the 1/4 cup of canola oil, 1 teaspoon chili powder, the lime juice and zest, garlic, and cilantro. Put aside.
5. In a large bowl, place corn, beans, onions, and peppers. Mix with the salad dressing and allow the dressing to coat the mix.
6. Adjust taste with salt, pepper and additional lime juice. We found that it needed more lime juice for balance.
7. Serve with tortilla chips or as a salad on a bed of arugula with chopped cherry tomatoes.