Sunday, March 8, 2009

Bar Z Roasted Corn Salsa

1 (16 oz.) bag frozen (or fresh) corn
2 large tomatoes, diced
1 small onion, chopped
1 (15 oz.) can black beans, drained and rinsed
3 green onions, chopped
2 cloves garlic, minced
1 avocado, diced
juice of 3 limes
1/2 C chopped cilantro
1/4 C olive oil
salt and pepper to taste

Spread corn in single layer on a cookie sheet. Allow corn to thaw, then place sheet under broiler and broil kernels until they begin to brown. Cool, and place in mixing bowl with remaining ingredients. Allow mixture to sit several hours or overnight for flavors to "marry" (or in SpEmily's case "Mary"). Serve with tortilla chips.

Richie and I usually can't wait for it to marinate-but it tastes a lot better if you do!


  1. That looks so Mexican!


  2. This makes my mouth water!!! Delicioso!!

  3. I know it's not really Mexican. I didn't know how else to classify this kinda food :)

  4. Most mexican food isn't mexican but we classify it as mexican cause there's nowhere else to classify it. i'd a done the same thing!