Roasted Corn and Black Bean Salsa

The Why:

This is a recipe I made for a party this summer, when we were getting lots of fresh corn on the cob in the baskets every week. I wanted to use some up, so I gave this a try and it turned out fantastic. Even the kids at the party were loving it.

I was also thinking that this salsa would make a great filling for southwestern egg rolls or quesadillas. At a little chopped chicken or pork if you want meat, and serve with a chipotle ranch dipping sauce.

I noted this at the end, but I'll say it here, too -- the amounts in this recipe make a HUGE bowl -- party-sized. If you want just enough for a few people or just for the fam, halve to quantities.

The How:

6 ears roasted corn, cut from cob (I soaked the corn in the husk for a couple of hours, then grilled on medium heat on the gas grill for about 20 to 30 minutes)

2 cans black beans, rinsed thoroughly and drained

5 – 6 Roma tomatoes, seeded and diced

½ large red onion, finely chopped

2 jalapenos, seeded and finely diced (you can substitute another type of pepper for less or more spicy)

1 clove garlic, finely minced

cilantro, chopped, to taste (I used about 2 good handfuls)

juice of 3 limes

3 to 4 tablespoons of EVOO (or to taste)

about 1 to 1.5 teaspoon of cumin (to taste – you might start with ½ tsp and adjust)

sea salt and fresh ground pepper to taste

Add first 7 ingredients to a large bowl. Add oil and lime juice and toss to coat. Add cumin, salt and pepper and toss to distribute the spices. Refrigerate at least one hour, preferably overnight. When you take it out of the refrigerator, toss it again and taste and make any adjustments in seasonings.

Serve with tortilla chips.

* This recipe made a HUGE bowl – I made it for a party. You could half the amounts and have a decent amount just for the family.