Roasted Corn and Bean Salad

For this meal you will need the following for this:

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1/2 a bunch of washed Spinach stems
1/2 bunch washed Cilantro stems
1 can or 1 1/2 C Golden Corn cut from the cob
1 can Pinto Beans or 1 1/2 C Cooked Pinto Beans
1 can Black Beans or 1 1/2 C Cooked Black Beans
1/2 Bunch Green Onion, Chopped
1/2 Medium Diced White Onion
Chili powder, Salt and Pepper to season
Vegetable Oil to saute

Now this can give 2-3 servings or with a good guacamole make a great layer in a dip which was the fate of mine tossed on some tortilla chips with a small grinding of cheese. Happy days are here again because I mad a nacho plate I can eat without wondering how thick my blood will be due to all the cholesterol. Sarcasm is showing, sorry.

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First get your Corn in to a pan and with just a couple drops of oil on medium heat and leave it alone except to shake it as it begins to color and develop those tasty sugars and flavors so essential later. If you like it a little spicy you can add some chili powder to the corn to give it a lovely little zing adding to the Jalapeno at the end.

While this is cooking organize all of your stems and the Green Onions on to the nearest cutting board of choice and go to town on them like its the last day of the guillotine’s career and your trying for his job. Both Spinach and Cilantro stems should be chopped finely before using and made sure to remove any brown parts before ginsu-ing it up. Doing so will give you a nice little flavor as well a notice able crunch that will hold up to the remaining cook time rather well giving everything more aroma and a larger cast of flavors you will be able to notice in the end product. Once again, perfection is only for those who do not understand the word. We are working to build flavors so if you feel that you will enjoy a bit of fresh Cilantro to be chopped then go for it. In the picture you can see a few leaves. I added mine to give a little more aroma barely a teaspoon in the grand scheme though.

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Next turn the heat up a little higher and (medium high now) toss your crunchy bits in to the pan. If the corn is stuck then you can add a couple small drops of liquid it does happen in some pans, DO NOT WORRY! A teaspoon of liquid can be used to help maneuver everything in to form again if you absolutely have to when you see it, and if you do not mind waiting a minute the liquid given off from the stem choppings can save you here as well. Next are beans, drain and add to the pan as after a couple minutes for the stems and the corn to exchange greetings. (3 tops)

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After warming everything up take it all out and let it cool for a moment. You may notice that we have some brown colored bits in pan from the cooking of natural sugars well we will be dragging those out of the pan with a simple Onion. Medium Dice works well, think about the size of the face of a penny for general-ish dimensions. Low heat here for a few minutes (4-8 depending on the variables).

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We want to caramelize the sugars in the onion instead of browning them that we do on medium heat with the corn. Caramelizing at medium heat will give you a different flavor profile and texture then at low and if you do not believe me then try it yourself. Once they have been softened and given a sweeter aroma you con toss the whole salad in to warm up and taste test before plating. If you want to season do it now or hold your peace.

Here is the finished product around a center of refried beans topped with green chilies chopped in to rings. It was delicious.

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