The smoky, charred flavor of grilled corn is essential for this Grilled Corn and Black Bean Salsa. After reading all of my cookbooks and blogs about the best way to grill corn, I set about conducting my own experiment to determine the best grilling method. Here are a few things that I learned along the way:
- Grilling with the husk and silk still on the ear is the easiest approach. Some experts will guide you through a process of pulling back the husk to remove the silk before grilling, but I found that the silk is easily removed with the husk after grilling – so I skip this extra work.
- Soak the corn while the grill is heating. All you need is 10 minutes of soaking and your corn will hold up to the high temperatures of the grill much better.
- Give your corn 15 minutes of cooking time on the grill. Turn the corn every few minutes to ensure that all sides of the ear are exposed to the heat.
- Keep the corn in the husk until right before serving time to help it stay warm.
- 2 ears sweet corn
- 1 15 ounce can black beans rinsed and drained
- 2 medium tomatoes diced
- 1/2 cup cilantro chopped
- 1/4 cup red onion finely diced
- 1/3 cup fresh lime juice
- 1 tablespoon canola oil
- 1 teaspoon hot pepper sauce
- 2 cloves garlic minced
- tortilla chips
Heat grill to a high temperature and while the grill is heating, place corn (with husks) in a bowl of water. Some people remove the silk, but it is easy to remove after grilling, so I leave it on. Let the ears soak for 10 minutes.
Place the ears of corn on the grill and cook for 15 minutes, turning the ears every 5 minutes.
Remove the corn from the grill and allow it cool for 10 minutes before removing the husks. Cut the kernels from each ear and place in a medium bowl.
Add black beans, tomato, cilantro and onion to the corn. Stir to combine.
Combine dressing ingredients and toss with salsa. Refrigerate for 1-2 hours to allow the flavors to marry. Serve with tortilla chips.