- 1 can, black beans, rinsed and drained
- 2 ears of corn
- 1/2 red onion, chopped
- 1 bunch of cilantro
- 1 ancho chille
- 2 avocados
- 2 tomatoes
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground hot paprika
- 2 teaspoons Tapatio (optional)
- 1 lime, juiced
- 2 tablespoons vegetable or olive oil, eyeball it
- Salt and pepper
- 2 tablespoons sour cream
- 1 can chipotle peppers in adobo
- Queso Fresco, for sprinkling on top.
Preheat oven in to 300 degrees. Clean ears in husks and put them in a half sheet pan. Bake for 3o minutes. Remove husks and butter the ears, place in salamander and roast until golden brown. Trim the kernels with a knife and set aside.
Roast ancho chille over open flame.
Until fully blackened…
And cover with foil leave there for 15 mins.
The goal of this process is that the steam from the hot pepper will cook the skin of the pepper so you can peel it off later.
Chop the pepper in small cubes and set aside.
Tip: do not use use water to rinse the peel off because that is going to take out the smokiness from the chard skin !
Dice the tomato.
Do a small dice on onion..
Slice avocados and chop cilantro. Drain and raise beans.
Combine all ingredients in a bowl and season with cumin, coriander, paprika, Tapatio, and lime juice and let all those amazing flavors marinate for at least 1 hours. Use Queso Fresco for sprinkling on top!
Mix in the sour cream with the sauce from the chipotle peppers and make a swirl motion with a knife to get that cool marbled look. Serve the fiesta salsa, with blue corn chips and the hot sour cream sauce!
This is a perfect recipe for looking like a doll at pot lucks or you can even serve it with roasted chicken or just for a movie night with friends and family!