Charred Corn with Black Beans Salsa

Step 1

Start by moving your oven rack so it’s about 6 inches from the heat, then turn on the broiler to preheat. In a big bowl, toss together the corn, sliced tomato, jalapeno, garlic, and a good drizzle of olive oil until everything is lightly coated. Spread the veggies out on a baking sheet in a single layer. Pop the tray under the broiler and keep an eye on it until the corn and veggies start to get a nice char—this usually takes around 5 minutes. Once they’re nicely blackened, take the baking sheet out and let everything cool down for a bit, about 5 minutes or so. Then, transfer the charred veggies to a food processor. Add the black beans, fire-roasted tomatoes, chili powder, cumin, a pinch of salt, and a squeeze of lime juice. Blend it all until it reaches the texture you like—chunky or smooth. Give it a taste and adjust the seasoning if you need to, then you’re ready to serve!