Carolina Kitchen: Roasted corn and black bean salsa

Carolina Kitchen: Roasted Corn and Black Bean Salsaby Corner Kitchen Catering, Chef Doug Dickson

By Corner Kitchen Catering Chef Doug Dickson


  • 1 Cup Green bell pepper, seeds and ribs removed, small dice
  • 1 Cup Red bell pepper, seeds and ribs removed, small dice
  • 1 Cup Red onion, small Dice
  • 2 Tbsp Jalepeno pepper, seeded and fine dice
  • 3 Cups Corn kernels, frozen or fresh
  • 1 Tbsp Chili Powder
  • 1/2 Tbsp Ground Cumin
  • 4 Cups Cooked black beans, canned or your favorite recipe
  • 1/2 Cup Cilantro, washed, picked, and chopped
  • 1/4 Cup Fresh Lime juice
  • 1/2 Cup Prepared tomato salsa (ancho, Pace, etc.)
  • 2 Tbsp Canola oil
  • To taste S&P


  1. In a large skillet over medium-high heat, saute the corn kernels until the begin to brown.
  2. Remove to a large bowl and set aside.
  3. Turn the burner down to Medium.
  4. Wipe the same skillet clean and return to the heat.
  5. Once the skillet is hot again, add the canola oil, bell peppers, Jalepeno, Red Onion, Chili Powder, and Cumin and saute together until the peppers are just softened.
  6. Add this mixture to the bowl with the Corn.
  7. Add your drained and washed Black Beans, Cilantro, Lime Juice, and Salsa to the bowl and mix thoroughly until well combined.
  8. Season to taste with Salt and black/white pepper and combine again.
  9. Serve warm or cold as a side dish or topping for tacos and salads.

Ancho Salsa


  • 3, 12 oz. Cans Diced or Stewed Tomatoes
  • 1 ea. Yellow Onion, Small Dice
  • 1/4 Cup Garlic, chopped
  • 2 Tbsp Fresh Lime juice
  • 1 Jalepeno, seeded and small diced
  • 5 Ancho Chilies
  • 1/4 Cup Cilantro, roughly chopped
  • 1/4 Cup Olive oil
  • Salt and pepper To taste


  1. Fill a 6 Quart sauce pot halfway with water and set over high heat to boil.
  2. Preheat oven to 350 F.
  3. Cut open the Ancho chilis across the widest part, removing just the top portion and the stem. Remove the stems and seeds and lay the Chilis flat, with the inside down, onto a sheet tray and roast until fragrent and slightly darker.
  4. Add the roasted chilies to the boiling water, and using a heat proof spoon submerge them until softened.
  5. Drain chilies into a strainer over a bowl.
  6. Move the chilies to a blender and begin blending on medium speed, adding water slowly until it runs continuously and a paste forms. Remove the paste and set aside. Clean the blender carafe.
  7. Open and drain the tomatoes and add them to the Carafe of the blender.
  8. Add all remaining ingredients, and just 3 Tbsp of the Ancho paste.
  9. Pulse until the desired consistency is reached. Taste and adjust seasoning with Salt and white pepper.
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