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ALL OF THE BEANS.
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Grilled Corn Salsa
Fresh-off-the-grill corn? Yep. Fresh-from-the-garden salsa? Oh yeah. Both in one recipe? Yes, please! Try it yourself using the ingredients you already have in your fridge and pantry.
- Prep Time
25 Mins
- Cook Time
10 Mins
- Serves
12
Ingredients
- 4 ears corn, shucked
- 2 Tbsp extra virgin olive oil
- sea salt and freshly ground black pepper
- 1 green bell pepper
- ½ can (28 oz) Bush's® Original Baked Beans
- 1 can (15 oz) Bush's® Seasoned Black Beans
- 1 large ripe tomato, diced
- 2 scallions, trimmed and chopped
- 1 jalapeno, seeded and minced (leave seeds in for spicier salsa)
- ¼ cup fresh cilantro, chopped
- 3 Tbsp fresh lime juice
- tortilla chips, for serving
Cooking Instructions
- 1HEAT
Set up well-oiled grill for direct grilling and preheat to high.
- 2SEASON
Brush corn with extra virgin olive oil and season with salt and pepper.
- 3GRILL
Grill corn until browned on all sides, 8-12 minutes, and transfer to cutting board to cool. Grill green pepper until browned on all sides and transfer to cutting board.
- 4CUT
Cut kernels from corn cobs and seed and dice green pepper. Place in large mixing bowl.
- 5COMBINE
Add beans, tomato, scallions, jalapeno, cilantro and lime juice. Stir to mix.
- 6SERVE
Serve with torilla chips. Serve remaining Bush's® Original Baked Beans on the side.