Oven Roasted Corn And Black Bean Salsa Recipes

Steps:

• Cook corn as directed on bag; cool 10 minutes.
• Meanwhile, in large bowl, mix remaining ingredients except tortilla chips. Stir in corn; mix well. Cover; refrigerate 1 hour to blend flavors.
• Serve with tortilla chips.

Steps:

• In a very large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with tortilla chips.

Steps:

• For Salsa:
• Set up grill or indoor grill pan over medium heat.
• In a small bowl combine canola oil, chili powder, and salt and pepper, to taste. Brush corn with oil mixture. Place on hot grill and cook 10 minutes, turning frequently. Remove to a cutting board and let cool for a few minutes. When cool enough to handle, cut kernels from the cob.
• In a large bowl combine tomatoes, beans, onion, jalapeno, cilantro, lime juice, garlic and grilled corn. Season with salt and pepper and mix well.
• For Corn Chips:
• Preheat oven to 400 degrees F.
• Cut each tortilla into 8 triangular portions. Arrange in a single layer on sheet pans. Spray with canola oil cooking spray to help them crisp up, sprinkle with salt and bake until crisp and lightly browned about 10 minutes. Allow to cool and serve with salsa.

Steps:

• In a large skillet coated with olive oil, cook the corn kernels on medium high until slightly charred, about 8 to 9 minutes.
• Transfer corn to large bowl and stir in remaining ingredients.

Steps:

• Roast corn in oven for 1- 11/2 hours at 400 degrees F. Let cool before removing corn kernals from cob in a bowl.
• In a medium bowl place rinsed and drained black beans, roasted corn kernals, chopped onion, minced garlic, chopped cilantro, jalepeno, tomatoes, and salt.
• Cut lime in half and squeeze juice over ingredients.
• Use small hole strainer, pour salsa into strainer over mixture and press down to squeeze out all the juice you can. I throw away the rest, so do what suits your taste the best.
• Mix all ingredients thoroughly, add more lime juice or salt as needed for desired consistancy/ taste.

Steps:

• To roast the corn, thaw frozen corn and toss with 2 tablespoons extra virgin olive oil. Roast in a 450 degree oven for about 20 minutes, with some kernels becoming light golden brown. Remove from oven and cool. In a large bowl, combine all of the ingredients with the roasted corn.
• For the dressing, combine all dressing incredients and whisk together. Toss above salsa mixture with dressing. To prevent the avocados from discoloring dip in dressing mixture immediately after chopping.