THE RECIPE JOURNAL · Side Dish
Burnt Corn and Black Bean Relish
This smoky and flavorful relish combines the sweetness of charred corn with hearty black beans for a delicious twist. It’s perfect for adding a zesty kick to tacos, salads, or grilled dishes.
FROM THE KITCHEN • Burnt Corn and Black Bean Relish
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by moving your oven rack so it’s about 6 inches from the broiler, then go ahead and preheat the broiler. In a large bowl, toss together the corn, sliced tomato, jalapeno, garlic, and a good drizzle of olive oil until everything is lightly coated. Spread the veggies out on a baking sheet in a single layer. Pop the tray under the broiler and keep an eye on it—let the vegetables char and get a little blackened, which should take around 5 minutes. Once they’re nicely charred, take the pan out and let everything cool for a few minutes. Then, transfer all the veggies to a food processor, add the black beans, fire-roasted tomatoes, chili powder, cumin, a pinch of salt, and a squeeze of lime juice. Pulse everything together until you reach the texture you like.
Why you’ll love it
This relish combines smoky, sweet, and savory flavors in every bite. It’s a vibrant and healthy way to add depth to your meals. Plus, it’s easy to make and uses simple ingredients you probably already have.
How to serve
This relish is perfect as a topping for grilled meats, tacos, or roasted vegetables. It also works great as a dip with tortilla chips or as a fresh side for sandwiches and burgers.
Storage & leftovers
Store the relish in an airtight container in the fridge. It will keep well for up to 4 days. Stir before serving, as the flavors may settle or intensify after sitting.
