So this is definitely one of my favorite things I have made lately! It is also another great summer to fall recipe. Corn for me is both summer [at the fair or on the grill] but also fall [warm corn chowder...] so I think it fits perfectly this time of year.
I made this for another football gathering and it was a hit! Everyone was asking me for the recipe so again, I am willingly obliging.
The hardest part of this is "grilling" the corn but you don't even have to do that you could use fresh boiled corn, canned corn, or even frozen corn.
Let me tell you more about the grill pan I love so dearly....
My good friend Jessica once had a grill pan so of course, I wanted to be cool like her and have one too. I stumbled on my Wolfgang Puck one at Ross once and snatched it up. I let it sit in a drawer for several months until I remembered I had it and decided to try it out!
It changed my life.
I love grilling outside but it does have some drawbacks:
1. apartments + large grills = not so easy
2. maintenance
3. inside. outside. forgot the tongs. inside. out. you get the idea right?
4. or its 40 degrees and you don't want to grill....
or my current predicament....
I live in Austin, Texas and all grilling is currently banned at my complex. Did you happen to hear about those huge fires?? Far enough away from me to be safe, but close enough to be careful. Let's just say we need rain BAD and grilling outside is currently off limits!
Anyways, that is why having a grill pan is so awesome. Did you want one? Go here to buy one similar to mine [the awesome red color] but here is one that is a little cheaper but I am sure works just as well. And no I have never seen mine again at Ross, nor can I find many online other than a few on Ebay. Sorry friends.
Alright enough of my worship of the grill pan. But did I mention you get those great grill marks as well as some of [not all] of that great grill flavor on your stove? Or that you can grill steak, chicken, shrimp, hot dogs....
I WAS skeptical that it would work for grilling corn but now I am a BELIEVER!
Let me show you.
I have had bad [aka BURNED] experiences with corn on the cob on the grill before.
So here is how I prevented that.
I boiled my corn for about 7-8 minutes just to make sure it was cooked enough and not raw.
Then I put it on the grill for a few minutes per side just to give it some great grill marks and a little smoky flavor. As always, make sure your grill is very hot before you put the corn on or you won't get those grill marks!
Keep getting grill marks around the corn for 2-3 minutes per side. You could go as long as you want to keep getting grill marks [or outdoor grilling would give you much more intense and probably faster, grill marks as well]. I was just so excited to get any grill marks at all!
Ok, then cut off the cooled corn from the cob, by holding it upright and dragging a knife down the cob, as close to the cob as possible and then break it down into kernels.
The corn is the base of your salsa. Again you could skip all that aforementioned trouble and just open a can of corn too. But you would miss all that fun grill time!
Chop the rest of your ingredients into bite sized salsa size and then add your seasonings and lime juice.
Then you must let it marinate. If you eat this right away you will be disappointed. Let the finished salsa marinate for at least a few hours in the fridge before serving. Those flavors really need to mesh together.
Also, depending on the strength/sweetness of your corn, onions etc., feel free to add more onion, beans or cilantro. We are big on cilantro so I would probably add more next time. You could also add serranos or jalapenos for kick if you wanted. This is a very versatile base for a good salsa, so feel free to add on to it!
Serve with chips and enjoy!
*I also used some of this salsa in some grilled quesadillas [grill pan again, need I say more?] and it was awesome. Or I might just bring you another recipe soon that you could use some of this with too. If you are lucky. IF :)
Roasted Corn and Black Bean Salsa
The Apron Gal
Ingredients
3 ears corn on the cob or about 1.5 cups [ish] frozen or 1 can
3 Roma tomatoes
1/2 can black beans
1/4 red onion
1/2 cup cilantro
1/2 tsp garlic salt
1/2 tsp cumin
1/2 chili powder
1/2 tsp white pepper
Juice of 2 limes
Directions
Chop into bite sizes [see photo]: tomato, red onion and cilantro. Mix chopped ingredients with corn and black beans. Add lime juice and seasonings.
Let marinate at least 2-3 hours in fridge before serving.
Enjoy!
I made this for another football gathering and it was a hit! Everyone was asking me for the recipe so again, I am willingly obliging.
The hardest part of this is "grilling" the corn but you don't even have to do that you could use fresh boiled corn, canned corn, or even frozen corn.
Let me tell you more about the grill pan I love so dearly....
 |
| Mine looks like this but is not this exact kind. |
My good friend Jessica once had a grill pan so of course, I wanted to be cool like her and have one too. I stumbled on my Wolfgang Puck one at Ross once and snatched it up. I let it sit in a drawer for several months until I remembered I had it and decided to try it out!
It changed my life.
I love grilling outside but it does have some drawbacks:
1. apartments + large grills = not so easy
2. maintenance
3. inside. outside. forgot the tongs. inside. out. you get the idea right?
4. or its 40 degrees and you don't want to grill....
or my current predicament....
I live in Austin, Texas and all grilling is currently banned at my complex. Did you happen to hear about those huge fires?? Far enough away from me to be safe, but close enough to be careful. Let's just say we need rain BAD and grilling outside is currently off limits!
Anyways, that is why having a grill pan is so awesome. Did you want one? Go here to buy one similar to mine [the awesome red color] but here is one that is a little cheaper but I am sure works just as well. And no I have never seen mine again at Ross, nor can I find many online other than a few on Ebay. Sorry friends.
Alright enough of my worship of the grill pan. But did I mention you get those great grill marks as well as some of [not all] of that great grill flavor on your stove? Or that you can grill steak, chicken, shrimp, hot dogs....
I WAS skeptical that it would work for grilling corn but now I am a BELIEVER!
Let me show you.
I have had bad [aka BURNED] experiences with corn on the cob on the grill before.
So here is how I prevented that.
I boiled my corn for about 7-8 minutes just to make sure it was cooked enough and not raw.
Then I put it on the grill for a few minutes per side just to give it some great grill marks and a little smoky flavor. As always, make sure your grill is very hot before you put the corn on or you won't get those grill marks!
Keep getting grill marks around the corn for 2-3 minutes per side. You could go as long as you want to keep getting grill marks [or outdoor grilling would give you much more intense and probably faster, grill marks as well]. I was just so excited to get any grill marks at all!
Ok, then cut off the cooled corn from the cob, by holding it upright and dragging a knife down the cob, as close to the cob as possible and then break it down into kernels.
The corn is the base of your salsa. Again you could skip all that aforementioned trouble and just open a can of corn too. But you would miss all that fun grill time!
Chop the rest of your ingredients into bite sized salsa size and then add your seasonings and lime juice.
Then you must let it marinate. If you eat this right away you will be disappointed. Let the finished salsa marinate for at least a few hours in the fridge before serving. Those flavors really need to mesh together.
Also, depending on the strength/sweetness of your corn, onions etc., feel free to add more onion, beans or cilantro. We are big on cilantro so I would probably add more next time. You could also add serranos or jalapenos for kick if you wanted. This is a very versatile base for a good salsa, so feel free to add on to it!
Serve with chips and enjoy!
*I also used some of this salsa in some grilled quesadillas [grill pan again, need I say more?] and it was awesome. Or I might just bring you another recipe soon that you could use some of this with too. If you are lucky. IF :)
Roasted Corn and Black Bean Salsa
The Apron Gal
Ingredients
3 ears corn on the cob or about 1.5 cups [ish] frozen or 1 can
3 Roma tomatoes
1/2 can black beans
1/4 red onion
1/2 cup cilantro
1/2 tsp garlic salt
1/2 tsp cumin
1/2 chili powder
1/2 tsp white pepper
Juice of 2 limes
Directions
Chop into bite sizes [see photo]: tomato, red onion and cilantro. Mix chopped ingredients with corn and black beans. Add lime juice and seasonings.
Let marinate at least 2-3 hours in fridge before serving.
Enjoy!
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