Southwestern Summer Corn and Black Beans
Fresh summer corn is a thing of beauty. However, its true beauty can only be extracted through proper cooking techniques. It's not difficult, but is often misunderstood..
Corn, black beans and peppers. That's the ultimate southwestern flavor trifecta.
This recipe capitalizes on all these simple, yet extremely important variables.
1 can black beans, rinsed
2 ears of frehs corn, steamed and charred
3 cloves garlic, minced
1 jalapeno, diced
1 red bell pepper, diced
1 poblano pepper, diced
1 pint grape tomatoes, quartered
1 long hot pepper, diced
1 1/2 tbls olive oil
1 tbl red wine vinegar
2 tsps oregano
1 tsp garlic powder
1 tsp cayenne
1 tsp black pepper
2 1/2 tsps salt
I don't like boiled corn. It's wrong. Very wrong. Grilled corn is best. But an equally impressive alternative is to steam it and them add a little char at the end. The easiest way to accomplish this is with a large frying pan that you can cover.
1/4 cup of water in the pan. Add 2 or 3 ears of corn. Cover and allow to steam for 5 minutes. Remove cover and char the corn on all sides as best you can. Let cool and then remove the kernels from the ears with a knife.
The rest is just knife skills and stirring.
Combine all components.