Best 3 Grilled Corn And Black Bean Salsa Recipes
Grilled corn and black bean salsa is a flavorful and refreshing dish that is perfect for any occasion. Made with fresh, simple ingredients, this salsa is bursting with flavor and can be used as a dip, condiment, or topping. Whether you are looking for a quick and easy snack or a flavorful addition to your next meal, grilled corn and black bean salsa is sure to please everyone at your table.
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GRILLED CORN AND BLACK BEAN SALSA
Steps:
- Salsa Preparation: Preheat a grill pan. Brush corn with 1 tablespoon of oil and season with salt. Place on grill and cook until lightly browned on all sides, about 8 minutes. Remove from grill and using a VIVA® paper towel, hold the ear of corn upright in a bowl and cut the kernels from the cob. Add remaining ingredients to the bowl and stir to combine. Serve with tortilla chips. Margarita Preparation: Pour lime juice, tequila, triple sec, pomegranate juice and simple syrup into a small ice-filled pitcher. Stir well. Pour into ice filled glasses and garnish with a lime wedge. Habanero Syrup Preparation: Place sugar and water in a small saucepan and stir to combine. Poke holes in the habanero and add to the mixture. Bring to a gentle boil over medium-high heat. Reduce heat and simmer until sugar is completely dissolved and syrup is slightly thickened, about 3 minutes. Remove from heat and let cool. Refrigerate until ready to use.
- To make the portable coasters: Cut 3 inches off one non-perforated side of a VIVA® towel; Fold perforated sides towards center of VIVA® towel, creating creases 2 inches from each edge; With VIVA® towel flap-side up, set margarita glass on top, in the center; Bring folded sides of VIVA® towel toward stem of glass to cover the base of the glass. (There will be a thin strip of the base that remains uncovered.); Secure flaps around base with two 1 1/2-inch-pieces of clear tape (optional); To finish, fold remaining flaps under base of glass, and secure with clear tape or sticker.
GRILLED SWORDFISH WITH BLACK BEAN AND CORN SALSA
Grilled fish served with black bean and corn salsa - a scrumptious meal that can be made ready in a little over an hour.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- In shallow glass or plastic dish, mix all swordfish ingredients except the swordfish. Add swordfish; turn to coat with marinade. Cover; refrigerate at least 30 minutes but no longer than 2 hours to marinate.
- Meanwhile, in medium bowl, mix all salsa ingredients. Let stand at room temperature.
- Spray grill rack with cooking spray. Heat gas or charcoal grill. Remove fish from marinade; reserve marinade. Place fish on grill. Cover grill; cook over medium heat 15 to 20 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with room-temperature salsa.
Nutrition Facts : Calories 310, Carbohydrate 25 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 7 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 5 g, TransFat 0 g
GRILLED CORN AND BLACK BEAN SALSA
Steps:
- Salsa Preparation: Preheat a grill pan. Brush corn with 1 tablespoon of oil and season with salt. Place on grill and cook until lightly browned on all sides, about 8 minutes. Remove from grill and using a VIVA® paper towel, hold the ear of corn upright in a bowl and cut the kernels from the cob. Add remaining ingredients to the bowl and stir to combine. Serve with tortilla chips. Margarita Preparation: Pour lime juice, tequila, triple sec, pomegranate juice and simple syrup into a small ice-filled pitcher. Stir well. Pour into ice filled glasses and garnish with a lime wedge. Habanero Syrup Preparation: Place sugar and water in a small saucepan and stir to combine. Poke holes in the habanero and add to the mixture. Bring to a gentle boil over medium-high heat. Reduce heat and simmer until sugar is completely dissolved and syrup is slightly thickened, about 3 minutes. Remove from heat and let cool. Refrigerate until ready to use. Presentation Tips: For a quick and easy way to remove the silk from ears of corn, try wiping the cobs lengthwise using a damp VIVA® towel and watch the silk come off with ease. To make the portable coasters: Cut 3 inches off one non-perforated side of a VIVA® towel; Fold perforated sides towards center of VIVA® towel, creating creases 2 inches from each edge; With VIVA® towel flap-side up, set margarita glass on top, in the center; Bring folded sides of VIVA® towel toward stem of glass to cover the base of the glass. (There will be a thin strip of the base that remains uncovered.); Secure flaps around base with two 1 1/2-inch-pieces of clear tape (optional); To finish, fold remaining flaps under base of glass, and secure with clear tape or sticker.
### **Grilled C and Black Salsa: A Refreshing and Flavorful Summer Dish**
### **Summary**
The article provides a detailed recipe for a grilled C and black salsa, a refreshing and flavorful summer dish that is perfect for any occasion. The recipe is easy to follow and requires minimal ingredients, making it a great option for busy individuals or those who are new to cooking.
### **Key Ingredients and Their Nutritional Value**
* **C**: A good source of protein and essential vitamins and nutrients like vitamins A, C, and E, potassium, and folate.
* **Black Beans**: A rich source of dietary fibre, protein, and various vitamins and nutrients such as magnesium, potassium, and iron.
* **Red Onion**: Contains antioxidants and is a good source of vitamins C, B6, and manganese.
* **Garlic**: Contains antioxidants and has antiviral and antibacterial properties.
* **Lime Juice**: A good source of Vitamin C and has antibacterial properties.
* **Cilantro**: A good source of antioxidants and contains essential vitamins and nutrients like vitamins A, C, and K, as well as manganese and potassium.
### **Detailed Step-by-Step Instructions**
1. **Prepare the C**: Preheat the outdoor or stovetop/skindoor pan to high heat. Brush the C with oil, season with salt and, and then place them on the hot surface. Cook for 8-10 minutes, flipping once or twice, until the C is charred and has an internal temperature of 145°F.
2. **Make the Black Bean Salsa**: Combine the black, red onions, cilantro, and salt in a bowl. Then, squeeze the limes over the mixture and toss to coat.
3. **Assemble the Dish**: Place the C on a plate or tortilla, and top with the black salsa. Serve with your favorite sides, such as rice, avocado slices, or a dollop of yogurt.
### **Conclusion**
The grilled C and black salsa is a delicious and healthy dish that is perfect for a summer cookout or a quick and easy weeknight meal. The C provides a great source of protein, while the black salsa is a refreshing and flavorful addition. This dish is sure to be a hit with everyone who tastes it.
### **Additional Notes**
* For a spicier salsa, add a finely diced jalapeño or serano chile to the salsa mixture.
* If you don't have a C, you can use chicken breasts or shrimp instead.
* This dish can be served as an appetizer, main course, or side dish.
* The C and black salsa can be prepared ahead of time and stored in the refrigerator for later use.
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