Black bean and corn make an inspired pair. I've explored this union before, but was interested in this particular recipe from the cookbook Bistro Latino by Rafael Palomino because of the corn-roasting and almost complete lack of embellishment. Sure, actually grilling the corn would probably be the better option here, but this technique works. The corn kernels become super sweet and fragrant, and make for an excellent salsa.
It also helps to have good black beans. Most canned versions are fine, but I made a fresh batch that worked especially well. After that, just add some garlic, oil, cilantro, and tomato to round out the dish. Use it as a dip or salsa, or go the route of my wife and I—we just scarfed down the entire bowl with a spoon.
About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.
- Yield:2 to 3
- 4 ears of corn
- 2 tablespoon olive oil
- 1 garlic clove, minced
- 2 cups canned black beans
- 4 plum tomatoes, diced
- 1/4 cup chopped cilantro leaves
Preheat the oven to 350ºF. Remove the tough outer pieces of the stalk and the silk at the very top of the cob. Cook for 15 minutes. When done and cool enough to handle, remove the stalk and silk, and cut the kernels off the corn.
Meanwhile, mix together the olive oil, garlic clove, black beans, tomatoes, and cilantro leaves in a large bowl. Add the corn. Season with salt to taste.