Name: Jicama, Roasted Corn, and Black Bean Salsa
Yield: Makes about 3 cups/720 ml
Ingredients: 1 serrano chile, stemmed and finely minced (see Cook’s Note); 1¼ tsp. kosher or fine sea salt; 2 tsp. extra-virgin olive oil; 1 large ear yellow corn, husk on; 2 green onions, including green tops, thinly sliced on the diagonal; ¼ cup/35 g diced red onion; Freshly ground pepper; ¾ cup/110 g peeled and diced jicama; ⅓ cup/20 g chopped fresh cilantro; Juice of 2 limes; One 15-oz/430-g can black beans, drained and rinsed; 2 tsp. firmly packed light brown sugar; 1 tsp. ground coriander; 1 tsp. ground cumin

Preparation info

Makes about
3 cups

Difficulty
Medium

Appears in

Roots

By Diane Morgan

Published 2012

About

This recipe calls for grilling the corn, which brings out its natural sugars and adds a wonderful caramelized flavor to the salsa. If that step seems too time-consuming, or you aren’t planning to fire up a grill for the rest of your meal, here is a simpler alternative: Cut the corn kernels from the cob with a sharp knife and cook them in 2 teaspoons olive oil in a heavy-bottomed frying pan, pref