Tomatillo Salsa with Corn and Black Beans
At last, the first tomatillos of the season were ripe for the picking this week. This bounty, combined with the plump cherry tomatoes and aromatic cilantro also from my garden, and some freshly harvested corn from the local farmers market, inspired me to create a vibrant and zesty salsa that celebrates the essence of summer.
The star of this salsa is undoubtedly the tomatillos, with their delightful tartness and unique texture. Paired with the sweetness of the homegrown cherry tomatoes, they create a harmonious balance of flavors that dance on the palate. As I gently chopped the ingredients, the aroma of the cilantro filled the air, a fragrant reminder of the earth’s bounty.
To prepare the salsa, I carefully grilled the tomatillos, along with a couple jalepeno peppers and the fresh sweet corn, allowing them to develop a smoky undertone that adds depth to the overall profile. After a quick toss in a bowl with some black beans, halved cherry tomatoes, diced red onion, fresh cilantro and a generous squeeze of lime, the salsa came to life. The result was a vibrant medley of colors and flavors that demanded to be tasted.
As I dipped a tortilla chip into the salsa, the flavors burst forth – tangy tomatillos, the slight acidity of the tomatoes, the earthy undertones of the black beans, and the refreshing crunch of the corn. Each bite reminded me of the rich tapestry of flavors that summer offers.
As delicious as this salsa is, right out of the bowl with tortilla chips, it also makes a great addition to a light summer dinner. Try it spooned over burgers, grilled fish, chicken, or as I did over some excellent crab cakes I picked up at my favorite seafood store.
So, as we revel in the abundance of summer, I encourage you to embrace the season with open arms and indulge in the freshest produce available. Whether you’re lucky enough to grow your own tomatillos, cherry tomatoes, and cilantro, or if you find them at your local market, this tomatillo salsa with corn and black beans will surely ignite your taste buds and remind you of the beauty of simple, seasonal cooking.
Ingredients
- 540 ml canned black beans drained and rinsed
- 3 ears corn
- 1-2 jalapeño peppers
- 475 ml tomatillos
- 475 ml cherry tomatoes halved
- 1 small red onion diced
- 30 ml extra-virgin olive oil
- Juice and zest of 1 lime
- salt and pepper to taste
- 1 handful fresh cilantro roughly chopped
Instructions
- Drain and rinse the black beans and set aside.
- Lightly oil the grill with canola oil before preheating to 200℃/ 400℉.
- Shuck the corn and remove the husks from the tomatillos and rinse in warm water.
- Lightly brush the corn with olive oil. Place the corn on the hot grill and cook, turning often, until charred all over, about 10 minutes.Set aside to cool enough to handle.
- Next, grill the jalapeño peppers and tomatillos. The tomatillos can be placed directly on the grill or thread them onto a skewer to make them easier to turn.Cook, turning frequently, until the tomatillos are soft, but still hold their shape, about 5 minutes, and the jalapeño are lightly charged on all sides, about 2-3 minutes.
- When the corn is cool enough to handle, cut the kernels off the cob, cutting close to the cob. Toss the kernels in a large bowl along with the black beans.
- Roughly chop the tomatillos and the jalapeño and add to bowl.
- Dice the onion and cut the cherry tomatoes in half and add them to the bowl. Add the olive oil, lime juice and zest and season with salt and pepper to taste. Just before serving, add the fresh cilantro and stir to combine.