Smoked Corn and Black Bean Salad
Makes 6 to 8 servings
MAKE AHEAD: The salad needs to rest in the refrigerator for at least 1 hour, and preferably 1 day, to allow the flavors to mingle. It can be refrigerated for up to 1 week.
3 or 4 ears smoked corn
⅓cup diced sweet onion
½cup seeded, diced green bell pepper
½cup seeded, diced red bell pepper
1 teaspoon minced, seeded and stemmed serrano pepper
½teaspoon minced garlic
16 ounces cooked or canned, no-salt-added black beans (if using canned, drain, rinse and dry on paper towels)
2 tablespoons coarsely chopped cilantro leaves
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon kosher salt, or more as needed
3 or 4 grindings of black pepper, or more as needed
Scrape enough kernels from the ears to yield 3 cups. Transfer to a large bowl; discard the cobs. Add the onion, bell and serrano peppers, garlic, black beans, cilantro, oil, lime juice, salt and pepper (to taste); toss gently to incorporate.
Cover and refrigerate for at least 1 hour (and up to 5 days). Taste, and adjust the seasoning as needed; serve chilled or at room temperature.
Grilled Creamed Corn
Makes 4 to 6 servings
You can grill the corn a day or two in advance. The creamed corn can be refrigerated for up to 5 days. The corn is grilled first, which adds noticeable complexity to the flavor.
2 tablespoons unsalted butter
3/4 cup chopped sweet onion
3/4 cup seeded, chopped green bell pepper
3/4 cup seeded, diced red bell pepper
3 or 4 ears grilled corn
2 tablespoons flour
1 1/2 cups light cream
1/2 teaspoon kosher salt
Black pepper to taste
Melt the butter in a large saute pan over medium heat. Stir in the onion and bell peppers; cook for 5 to 7 minutes or just until softened, stirring a few times.
Scrape enough kernels from the ears to yield 3 cups. Transfer to a large bowl; discard the cobs. Add the corn kernels to the pan, stirring to incorporate.
Whisk together the flour and light cream in a liquid measuring cup, then gradually pour the mixture into the pan, stirring to mix well. Cook for about 5 minutes, stirring occasionally; adjust the heat as needed so the mixture does not scorch. Season with salt and pepper.
Serve warm.
