• Tommy Centola

Grilled Corn Salsa

Fresh corn has started to hit the local farmer's market. So this week, I'll feature this great fresh product. Today's recipe is an appetizer that's a great way to start any meal.


6 ears yellow corn, shucked

2 tablespoons canola oil

1 1/2 teaspoons kosher salt, divided

1 teaspoon ground black pepper, divided

1 (14.5oz) can black beans, drained and rinsed

1 cup quartered grape tomatoes

1/2 cup chopped green bell pepper

2 tablespoons chopped fresh cilantro

1/3 cup fresh lime juice

1/4 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

1/4 teaspoon smoked paprika

1/4 teaspoon cayenne pepper


Spray grill rack with cooking spray. Preheat grill to medium-high heat (350-400℉). Drizzle corn with canola oil, and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Grill 3 minutes per side or until charred. Remove from heat. Let cool. Cut kernels from cob.

In a large bowl, combine corn kernels, black beans, tomato, bell pepper, cilantro, lime juice, olive oil, lemon juice, paprika, cayenne, remaining 1 teaspoon salt, and remaining 1/2 teaspoon black pepper. Cover and refrigerate at least 1 hour or up to 4 hours. Serve with tortilla chips.


Enjoy!!!

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Good Cooking, Good Eating and Good Living!!!

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