Subject: Black Bean, Corn and Tomato Relish
From: Unicorn (unicorn@indenial.com)
Date: Wed May 28 2003 - 15:47:57 EDT
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FOOD FUNNY
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Thanks to George in Poughkeepsie for this edible quotable:
There's nothing better than a good friend, except a good friend with
chocolate. - Linda Grayson
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TODAY'S RECIPE
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This relish (otherwise known as a salsa) has its roots all over Latin
America and the Caribbean. Use freshly roasted sweet corn for best
results, but canned or frozen corn can be used during those times when
fresh corn is unavailable.
Black Bean, Corn, and Tomato Relish
3-4 ears fresh sweet corn in the husks (or 1 1/2 cups,
375 ml frozen or canned corn kernels)
2 Tbs (30 ml) butter
1 15-ounce (225 g) can black beans, drained
2 ripe tomatoes, seeded and chopped
2 scallions (spring onions), finely chopped
3 Tbs (45 ml) olive oil
1 Tbs (15 ml) red wine vinegar
Salt and freshly ground pepper to taste
Carefully peel back the corn husks and remove the "silk" from inside.
Soak the corn in a large bowl of cold water for 30 minutes. Drain the
corn and pat dry. Rub the butter over the corn kernels and fold the
corn husks back into place around the cob. Grill over hot coals or
under a preheated broiler for 15 to 20 minutes, turning about every 5
minutes. Allow to cool, peel the husks and cut the corn off the cobs.
Combine with the remaining ingredients in a mixing bowl and toss to
combine. Chill for at least 1 hour before serving. Serves 4 to 6.
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