Paula Deen Roasted Corn, Pepper, and Black Bean Salsa

Paula Deen roasted corn, pepper, and black bean salsa is an easy appetizer made with fresh corn, poblano peppers and black beans, ready in 35 minutes. Try this make-ahead party dip for game day, cookout or potluck, since it's fresh, hearty and feeds a crowd of 8 hungry guests.

Roast the tomatoes, poblanos and corn at 500°F until they blister, because that char gives the salsa its smoky depth. Pull them early and you get a flat, watery salsa that tastes like it came from a jar.

Paula bags the hot tomatoes and peppers for 10 minutes so the skins slip right off, which saves you from scraping stubborn peels. Using fresh corn from 3 or 4 ears also gives the salsa a sweeter, juicier crunch than canned corn would.

Paula Deen Roasted Corn, Pepper, and Black Bean Salsa

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Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

130

kcal

Blistered tomatoes, poblanos and corn get tossed with black beans, green onions and lime for a chunky, smoky salsa. The oil and lime pull everything together, so each scoop tastes bright with a little char underneath.

Ingredients

• 4 roma tomatoes, cut in half lengthwise
  

• 2 poblano peppers, cut in half lengthwise
  

• 2 cups fresh corn kernels (3 or 4 ears)
  

• 1 15-ounce can black beans, drained and rinsed
  

• 4 green onions, sliced
  

• 1/4 cup Olive oil
  

• 2 tablespoons lime juice (about 2 limes)
  

• 1 clove garlic, minced
  

• 3/4 teaspoon salt
  

• 1/4 teaspoon Pepper
  

Directions

• Preheat and line: Preheat the oven to 500°F and line a rimmed baking sheet with aluminum foil. The foil keeps the cleanup easy once the vegetables blister.
• Roast the vegetables: Place 4 roma tomatoes and 2 poblano peppers, cut in half lengthwise, skin-side up on the sheet, then scatter 2 cups fresh corn kernels around them. Bake for 20 minutes, until the vegetables look blistered.
• Steam the skins loose: Move the hot tomatoes and peppers into a resealable plastic bag and seal it. Let them stand for 10 minutes, since the trapped steam loosens the skins.
• Peel and chop: Peel and chop the tomatoes, then peel the peppers, discard the seeds and chop them finely. Add the tomatoes, peppers and roasted corn to a large bowl.
• Mix the salsa: Add 1 can black beans, drained and rinsed, plus 4 sliced green onions and 1 minced garlic clove. Pour in 1/4 cup olive oil and 2 tablespoons lime juice, season with 3/4 teaspoon salt and 1/4 teaspoon pepper, then stir until everything is coated.

Tools for this recipe

• Nordic Ware half sheet pan, Victorinox Fibrox 8-inch chef's knife, Pyrex 3-piece glass mixing bowl set, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use canned or frozen corn instead of fresh?

Frozen corn works well if you thaw it and pat it dry before roasting, so it blisters instead of steaming. Canned corn is softer and gives less char, so I'd save it for a day when fresh ears aren't around.

How do I make this salsa less spicy or hotter?

Poblanos are mild, so this salsa is gentle as written. For more heat, stir in a finely diced jalapeno or a pinch of cayenne, and for a milder bowl just make sure every poblano seed is gone.

Can I make this salsa ahead of time?

Yes, the flavors get better after a few hours in the fridge, so it's a good one for parties. Cover it well and give it a stir before serving, since the lime juice and oil can settle.

How long does leftover salsa keep?

Stored in a covered container in the fridge, it should stay good for about 3 days. The tomatoes release a little juice as it sits, so drain off any extra liquid before serving again.

What's the easiest way to peel the roasted peppers?

Seal them in a plastic bag while they're still hot and let them stand for 10 minutes. The steam loosens the skins, so they slide off in big pieces without sticking to your fingers.