Spicy Grilled Corn Salad with Black Beans and Queso Fresco
Queso fresco, a mild white cheese popular in Latin American cuisines, has a feta-like texture and flavor that pairs well with the starchy corn and beans in this recipe.
Serves six to eight as a side.
3 ears fresh corn, husked
1 medium red onion, cut into disks about 1/3 inch thick
1 large red bell pepper
1/2 cup olive oil
Kosher salt and freshly ground black pepper
1 small canned chipotle, seeded and minced, plus 1 Tbs. adobo sauce (from a can of chipotles in adobo)
2 Tbs. cider vinegar
One 15-1/2-oz. can black beans, drained and rinsed
5 oz. queso fresco or feta, crumbled (1 cup)
1/4 cup chopped fresh cilantro
1 Tbs. chopped fresh oregano
Prepare a medium charcoal or gas grill fire. Put the corn, onion, and pepper on a large rimmed baking sheet and brush with 2 Tbs. of the oil. Season with 1 tsp. salt and 1/2 tsp. pepper. Grill the corn and onion, flipping occasionally, until beginning to brown (the onions should still be a little crunchy), 6 to 10 minutes. Transfer to a cutting board to cool slightly. Grill the pepper until charred on all sides, about 12 minutes. Put the pepper in a bowl, cover, and cool slightly.
Meanwhile, in a small bowl, whisk the remaining 6 Tbs. oil, the chipotle and the adobo sauce, vinegar, 1 tsp. salt, and 1/2 tsp. pepper.
Coarsely chop the onion and put it in a large bowl. Cut the corn from the cobs and add to the bowl. Skin, seed, and coarsely chop the pepper; add to the bowl, along with the beans, cheese, cilantro, and oregano.
Rewhisk the dressing, add it to the corn mixture, and toss well. Season to taste with salt and pepper. (The salad may be made up to 1 day ahead. Refrigerate and return to room temperature, adding the fresh herbs just before serving.)
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 106
, pp. 25
July 8, 2010