That Corn Salsa

If you’re a fan of charred veggies marinating in a super easy and bright vinaigrette you’re going to love this salsa. The recipe makes a nice size batch because it pairs beautifully with just about anything. You’ll find yourself stirring it into salads, scooping it on top of burgers and grilled fish, and simply enjoying it with with chips. Let me know how you’re enjoying that corn salsa on Instagram @ydelicacies.

That Corn Salsa

Yvette Zuniga Jemison YDelicacies.com

Makes 6 cups

2 12-ounce packages frozen corn, thawed (4 cups)

1 poblano pepper

1 15-ounce can black beans, rinsed and drained

1/2 cup red onion, diced

1 Jalapeno, seeded and diced

½ cup green onions, sliced

¼ cup chopped cilantro, loosely packed

2 large cloves of garlic, minced

2 tablespoon spicy brown mustard

1 teaspoon dried oregano

1/2 teaspoon black pepper

1 teaspoon salt

2 tablespoons red wine vinegar

1/2 cups olive or avocado oil

Corn chips, tortilla chips or sliced vegetables for serving

1. Lightly coat a baking sheet with oil.  Preheat the oven on broil.

2. Squeeze any excess liquid from the thawed corn and spread on the coated baking sheet. Broil until brown in spots, 5-6 minutes.  Stir the corn and broil until charred in spots, 3-5 minutes.  Set aside to cool.

3. Place the poblano pepper directly over the stove top flame, occasionally turning until charred in spots all around the pepper, 3-5 minutes. Set aside to cool.  Remove the stem and seeds and dice.

4.In a medium bowl stir together the poblano pepper, corn, black beans, jalapeno, green onions and cilantro.

5. In a small jar add the garlic, mustard, oregano, black pepper, salt, vinegar and oil. Seal the jar with the lid and shake until the vinaigrette is well blended. Pour over the vegetables and stir until well coated in vinaigrette. Store in an airtight container in the refrigerator up to 5 days.