Latin Twist: Beer-Roasted Corn Salsa

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When I was running the other morning, I decided on my mission for the fall: my focus is all about community and collaboration. And so my friends, I bring you the first of many collaborative efforts: My beer-roasted corn salsa! Now stay with me here! This is also the perfect Labor Day fiesta salsa.

Getting back to my seed for bringing this to you today, this salsa is collaborative and community bound in many ways. First of all, the first or original version came from a book that I co-authored with Chef Rafael Palomino, Nueva Salsa. I adapted it for my own home fiestas based on what I had available, and the crowd I was serving. This version was recreated and adapted thanks to the help of Broken Bow Brewery, and Chef Steph (A.K.A. Chef Anie)! The idea I had was to cook the roasted corn in beer to make it sweet and tasty. And though I’ve used beer in other recipes, I hadn’t used it in salsa before. Additionally, the inspiration for its creation came from an event we’re participating for which I’m creating dishes using beer from Tuckahoe’s own  Broken Bow Brewery, in September (Big Brew Fest).

And now, my friends, let’s talk about this beer roasted corn salsa.

Start by roasting your sweet kernels of corn in Broken Bow’s gorgeous American Pale Ale.
Roasted Corn Salsa_Corn

Additional fabulous flavors include that of roasted tomatoes–

Roasted Corn Salsa_tomatoes

And that of roasted jalapeño:

Roasted Corn Salsa_Jalapeño
Of course you can vary the amounts of ingredients depending on your/your guests’ preferences. This beer-roasted corn salsa is perfect for a Labor Day barbecue, with chips

Roasted Corn Salsa or atop  grilled fish, meat, or a veggie quesadilla. Would love, as always, to hear about how you make this one your own! Until then, ¡Buen provecho! Enjoy!

Latin Twist: Beer-Roasted Corn Salsa

Yield: About 3 cups

Gorgeous and tasty, this vegetarian salsa can be combined and served so many different ways!

Ingredients

  • 2 tablespoons olive oil
  • Kernels from two ears of corn, or two cups of corn kernels
  • 1 half can of Broken Bow Marbeldale American Pale Ale
  • 1 small red onion, finely diced
  • 1 roasted small jalapeño (or to taste), seeded and minced
  • 1 cup cooked black beans, drained
  • 3 oven roasted red tomatoes, coarsely chopped
  • Juice of 1 lime (or more, to taste)
  • 1/2 teaspoon cumin
  • Coarse salt, to taste
  • 1/4 cup chopped cilantro

Instructions

  1. Heat the olive oil and start to roast corn in a sauté pan, and add some he APA.
  2. Caramelize—adding APA as needed, until golden and absorbed!
  3. Combine all the remaining ingredients (except for the cilantro) in a bowl.
  4. Adjust seasoning as desired.
  5. Cover and refrigerate for at least an hour.
  6. Add the cilantro and keep for up to 3 days.
http://food.lohudblogs.com/2014/08/29/latin-twist-beer-roasted-corn-salsa/

Beer-Roasted Corn Salsa

Makes about 3 cups

2 tablespoons olive oil
2 ears of corn, or two cups of corn kernels
1 half can of Broken Bow Marbeldale American Pale Ale
1 small red onion, finely diced
1 roasted small jalapeño (or to taste), seeded and minced
1 cup cooked black beans, drained
3 oven roasted red tomatoes, coarsely chopped
Juice of 1 lime (or more, to taste)
1/2 teaspoon cumin
Coarse salt, to taste
1/4 cup chopped cilantro

Add olive oil and start to roast corn in a sauté pan, and add some he APA. Caramelize—adding APA as needed, until golden and absorbed! Combine all the remaining ingredients (except for the cilantro) in a bowl. Adjust seasoning as desired. Cover and refrigerate for at least an hour. Add the cilantro and keep for up to 3 days.

Share.

About Author

Maybe it was the dinner parties my mom always threw—or the hours I spent prepping and cooking alongside her (and then on my own!). Or maybe it was array of fabulous dishes that my family sampled in New York City’s richly diverse restaurants, but I’ve loved creating, savoring, and sharing food for as long as I can remember. Living in Spain, and later in Peru, also greatly influenced my life. These years abroad taught me Spanish—and about living in different countries--but also introduced me to teaching English as a second language, which I’ve done—mostly in the US-- for the past 20-plus (yikes!) years. I’ve authored two cocktail/tapas books, Mambo Mixers and Calypso Coolers, coauthored more than 15 others (mostly food related!), and raised two children. Now I'm chef and owner of my own restaurant, Mambo 64 in Tuckahoe, New York. My message is the same, whether I'm teaching, writing, running the restaurant or being a regular guest on the Spanish-language network Telemundo (on the morning show, Buenos Días Nueva York!). My belief in food—and the power of food—is far reaching, and is married with another one: the power of stories. I’m sure that if we could all sit down and have meals together, sharing both tastes and tales, we’d have peace on earth. Enjoy!

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