Grilled Corn Salsa
Easy summer entertaining means being ready for when friends and family drop by. Enjoy this char-grilled salsa as a side dish, condiment or even as a delicious salad with rice.
2 cups corn, cooked
1 onion, finely chopped
1 tbspPoco Picante Salsa Mix, divided
2 tsp olive oil, divided
2 cups cherry tomatoes
Sea Salt (Grinder), to taste
1 can (19 oz/540 ml) black beans, drained and rinsed
1⁄4 cup fresh cilantro or basil, chopped – optional
- In a bowl, toss corn and onion, 1 tsp Poco Picante Salsa Mix and 1 tsp oil. Place tomatoes in another bowl and drizzle with remaining oil, Salsa Mix and Sea Salt.
- Place corn and onion in a mesh grilling pan and barbecue for 4–6 minutes, shaking pan often, until lightly charred. Add tomatoes and continue to barbecue for 2–4 minutes, shaking pan often, until tomatoes are charred and start to burst.
- Return to bowl and, using a potato masher, lightly crush to mix. Stir in beans and cilantro.
Per serving: Calories 90, Fat 1.5 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 18 g (Fibre 5 g, Sugars 3 g), Protein 4 g.