Tag: roasted corn

Black bean and roasted corn soup

A quick black bean soup recipe for two.

Ingredients

  • 1 15 oz can black beans.
  • 2 cups chick stock
  • 1/2 cup roasted corn (I used Trader Joe’s frozen roasted corn)
  • 1/2 small onion, diced
  • 1/2  red bell pepper, diced
  • 1 garlic clove(s) finely chopped or pressed through garlic press
  • 1 Tbs olive oil
  • 1 canned chipotle pepper from a can of chipotle peppers in adobo sauce (more or less to taste)
  • 2 scallions roughly chopped.
  • 1/4 lime

Procedure

  • Add the olive oil to a hot sauce pan.
  • Add garlic to oil and cook for 30 seconds or until fragrant.
  • Add onion and cook until softened
  • Add red bell pepper to the garlic and onion mixture and cook for 2 minutes.
  • Drain and rinse black beans; add the beans to the peppers, garlic and onions.
  • Add roasted corn to the pan.
  • Chop and add chipotle pepper to the pan.
  • Add chicken stock to the pan and bring to a boil.
  • Taste and adjust seasoning.
  • Garnish with chopped scallions and lime juice

Variations

Vegetable stock can be substituted for chicken stock for a vegetarian dish. Chipotle chile powder can be substituted for the canned chiles.

Possible garnishes

Chopped fresh cilantro
Sour Cream

Roasted Corn & Black Bean Salad

This is an easy salad to throw together. I usually give it a southwestern flair by adding hot peppers, but they can be reduced or eliminated for those who prefer less heat.

Ingredients

  • 1 10 oz bag of frozen roasted corn. (Trader Joes sells this in the frozen foods aisle. I substituted regular frozen corn)
  • 1 can black beans (rinsed and drained)
  • 1 red bell pepper
  • 1/4 - 1/2 vidalia or other sweet onion
  • 1 cup cherry tomatoes
  • zest from one lime
  • juice from one or two limes (about 1/4 cup)
  • 1 jalapeño pepper (optional)
  • 1 tsp chipotle pepper powder (optional)
  • 2-3 fresh scallions
  • 1 cup chopped fresh cilantro
  • 1/4 cup olive oil
  • salt and pepper to taste

Procedure

  • If roasted corn is not available, heat a 10-12 inch skillet over high heat. (Cast iron would work well for this.) When hot, add 2 tbs vegetable oil to the skillet and  the bag of frozen corn. Spread the corn evenly over the bottom of the skillet and allow to cook until slightly charred. With a spatula, turn the corn so that other sides can brown.  Initially, the corn will give off moisture. When you begin hearing the corn "pop" a little like popcorn, you will know that is ready to take up.
  • Chop the red peppers, vidalia onion, and scallions into a small dice.
  • Slice the cherry tomatoes in half
  • Mince the jalapeño pepper. I usually remove the seeds and membrane. Jalapeños vary in heat intensity. You may want to taste it to determine how much  you want to add.
  • Combine all ingredients in a bowl and toss
  • Taste to adjust seasoning.

Variations

I sometimes add about 1/3 - 1/2 cup of salsa to the salad. Choose your favorite.  An avocado based dressing is also a nice addition.  (One mashed avocado, juice from one lime, and about 1/3 cup olive oil.)