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Salsa: Fresh Supersweet Corn Salsa




Source of Recipe


Azul Restaurant


List of Ingredients




2 ears supersweet corn, husked
19-ounce can black beans, rinsed and drained
1 mango, peeled, pitted and cubed, about 1 cup
3 tablespoons fresh lime juice
1 tablespoon olive oil
1 thinly sliced green onion
1 teaspoon finely chopped jalapeno
1/4 teaspoon salt


Recipe



1. Heat outdoor grill or broiler. Grill or broil corn, turning occasionally, until some of the kernels turn golden brown, 10 to 12 minutes. Let corn cool. Using a sharp knife cut corn off cobs. Makes about 1 1/4 cups.

2. In a medium-sized bowl, combine corn kernels with black beans, mango, lime juice, olive oil, green onion, jalapeno and salt. Serve with roasted or grilled meats.

YIELD: 3 Cups