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Roasted Green Chilli, Corn and Black Bean Salsa

roasted green chilli, corn and black bean salsa

I spent 8 hours of my Saturday roasting like a chicken at my son’s soccer tournament. It was a nice day but if you are rooted in one spot just watching a game, the sun will get ya! We are a mile closer to the sun and let me tell you, you can feel its burn. Some of the more organised and seasoned parents had all kinds of fancy schmancy sports umbrellas and such, but we were neither organised nor are we that seasoned (we’re still fairly new to the kids soccer thing)

We sought out the free shade that came from other people’s umbrellas and some itty bitty trees. Unfortunately, after 8 hours of cheering our son’s team, waiting in between games and boiling in our skins, we didn’t have much to show for it. His team is a new team and these guys haven’t played together except for 5 practice sessions and it showed in the results. In their defence, the poor guys were also running up and down a huge field in the blaring sunshine.

roasted green chilli and cheese quesadilla

The highlight of the event ended up being my husband scoring two free pizzeria pizzas to take home. The tournament was giving out free slices of pizza to all the players and parents and they ordered too many. When my husband went up to get a couple slices of pizza, they gave him a whole pizza. He went back again to see if they had any hot slices, and they handed him another box! Score! I didn’t have to cook dinner! All in all it was a good day, I guess, even though we didn’t win. At least they learned to play together and learn team work (I’m a bit competitive though and had to bite my tongue)

Now, I’m home cooling off and watching the Broncos preseason game, unfortunately they aren’t faring any better than my son’s team. Let me just write this day off and talk about something else.

Around this time, near late summer, you begin to see all the wonderful summer produce. Farmers markets, stands and even produce departments are heaving with fresh, summer goodies like corn, peaches, berries, and figs. Colorado is known for it’s Palisade peaches and Olathe corn. The peaches suffered this year because of the cold temperatures and frost we were experiencing even in June. The peaches are not as plentiful this year and what we have is a bit pricey too. They are however, still absolutely delicious; so juicy and sweet that you have to stand over a sink to bite into one.

I am sure everyone has come across the familiar, smoky aroma of roasting chillies floating around outside grocery stores and farmers markets with Hatch chillies being the most famous. Around the blogosphere, recipes are popping up using these Hatch chillies in all manner of ways.

My local farm stand, with their amazing fresh, organic produce and especially corn, inspired my recipe. If you are in the Denver-Boulder area, check out Isabelle Farm in Lafayette, they are awesome people who work really hard and offer amazing organic produce. They were roasting chillies too, not Hatch chillies though but something more local and grown in the fields behind them. I got some roasted poblano peppers and field fresh corn.

roasted green chilli, corn and black bean salsa

Of course, you can use any roasted chillies that you’d like. I used poblano peppers and they were nice and spicy and added a nice kick to the salsa. This roasted green chilli, corn and black bean salsa is all about the corn and the roasted chillies. There is nothing like fresh summer corn straight from the field; juicy, sweet, crisp and bright golden.

This was a spur of the moment dish and it turned out so well, I wanted to share it and also because roasted chillies and corn are in season right now. No fancy photos today, just my dinner from the other night.

Our main dish was roasted chillies and cheese quesadillas, and my, were they good. Those roasted chillies; I finally understand the hype.

roasted green chilli and cheese quesadillas

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Roasted Green Chilli, Corn and Black Bean Salsa

Serves: 6-8 serving for salsa

A fresh corn, roasted green chillies and black bean salsa served along side roasted green chilli and cheese quesadillas.
Ingredients
SALSA
  • 6 ears organic corn, remove the corn kernels
  • 115oz/425g tin organic black beans, rinsed
  • 2 roasted poblano chillies, chopped small dice (depends on how spicy you want it)
  • 1 small red onion, chopped small dice
  • ½ large red bell pepper, small dice
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic, minced
  • 2 teaspoon oil
  • 1 lime, juiced
  • handful cilantro/coriander, chopped
  • Salt
QUESADILLAS
  • 16-20 whole wheat tortillas
  • 16 oz/454g shredded cheese, I used MontereyJack/ Colby mix
  • 1-2 roasted green chillies
  • ¼ cup oil (olive oil, avocado, coconut)
Instructions
SALSA
  1. In a large fry pan or skillet, heat the oil on medium heat.
  2. Add the garlic and cook for a minute.
  3. Add the corn and toss around until just cooked, but still crisp, about 5-7 minutes.
  4. Add the cumin and paprika and cook for a minute or two.
  5. Remove from the heat and into a large bowl.
  6. Allow to cool down.
  7. When the corn is almost all the way cool, add the rinsed black beans, red onion, red bell pepper and the roasted chillies.
  8. Toss altogether, check for salt and add the lime juice.
  9. Adjust seasoning as desired.
  10. Serve with tortilla chips, as a side with meat or atop quesadillas.
QUESADILLAS
  1. Heat a large skillet/fry pan or griddle and drizzle a drop of oil in the fry pan or brush one tortilla with the oil.
  2. Add some shredded cheese and sprinkle the diced roasted green chillies.
  3. Place another tortilla on top.
  4. Let the cheese melt and allow the tortilla to get brown and crispy.
  5. Flip the quesadilla and allow the 2nd tortilla to brown.
  6. Remove and slice in half or quarters.
Notes
You can use any roasted chillies that are available in your area and how spicy you like your chillies. The salsa is open to many variations but I wanted to showcase the corn and chillies so kept it simple. Same with the quesadillas, you can add anything you want and choose any cheese. I wanted to use the roasted chillies so kept it simple with just chilli and cheese quesadillas.
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roasted green chilli and cheese quesadillas

What’s your favourite seasonal fruit or vegetable? Even though these days we can buy almost anything anytime of the year, if you can get it in season and locally, the flavour is something else.

Hoping you’re all having a fabulous Sunday! I’m heading to Isabelle Farm to get some local, organic watermelon and probably some more corn.

UPDATE: The Denver Broncos did end up winning….barely.


Comments

    • You and me both. It makes me physically nauseous to be out in the sun for a long period of time. I think it’s the British in us 🙂 we’re so used to our lovely gloomy, rainy weather, I personally love rain.

  3. This looks so fantastic!! I want to print but it wants to print 25 pages???? Really??? Can anyone help? Thanks in advance!!

  5. Sorry about the game but the Pizzas will make up everything 🙂 There is always a next time…
    I made this Salsa and it tastes amazing! Thanks for a wonderful recipe…
    Deepti recently posted..Dark ChocolatesMy Profile

  11. Not having to cook dinner must have been such a relief after such a exhausting day in the sun. I love corn but never tried out roasted chillies. I love the idea of your salsa…light and packed with flavour. Out here the weather has started to warm up a little bit and stone fruits are showing up and of course BERRIES. I can’t wait for Spring!

  13. I remember those soccer days Nazneen! And while you cursed the sun, I remember grumbling about those mornings they had to play in the pouring down rain! I guess it builds character, for both the kids AND the parents! Your salsa looks beautiful! You are reminding me to make some while the corn is still good and available! This is such a perfect summer recipe. The colors so vibrant and your photos are gorgeous!
    Anne@FromMySweetHeart recently posted..Concord Grape TartMy Profile

  14. Now this looks like the perfect refreshing meal after a long day in the sun. I remember soccer games well, only here it was so cold and often snowing that I would park so I could watch from my car (haha, bad mom that I was!!). I’m bookmarking this one, I know this would be great with a bowl of my favorite tortilla chips too! xx

  16. Mmm – that really looks delicious. It reminds me of Rhonda Fleming’s Cowboy Caviar which is basically shoepeg corn, avocado, tomato and black beans with a yummy dressing. Here in the UK I have yet to find poblano peppers and I always ask friends to bring them back from the States – so far with no luck… Envious of the many varieties of chilies you get in some parts of the US – we are WAY behind on that!
    Jenny recently posted..Hollywood Cocktails and Canapes – Mary Pickford CocktailsMy Profile

  17. I hear ya!! The sun can be so hard, and I feel so sorry for the little guys who run after one little ball as if their life depended on it. It’s isn’t any easier being on the side lines either. But the pizza sounds good. Your salsa and quesadillas look amazing. Very innovative!
    minnie@thelady8home recently posted..Malai Kulfi – an Indian ice creamMy Profile

  18. I hope you didn’t get too burnt being out in the elements for such a long time. The blessing at the end of all that would definitely have to be receiving those free pizzas giving you a night off cooking dinner. It sounds like a wonderful summer’s day (when you could be in the shade!) xx
    Hotly Spiced recently posted..A Sunday at Sirius CoveMy Profile

  19. Sorry about the game but free pizza is a great way to make up for it! And the salsa looks delicious.

    Hope you have a great week my friend!
    Ameena recently posted..a tantrumMy Profile

  20. I love this salad- could eat the whole bowl full. My daughter wants to invite all her school friends before beginning her first year in University. Now, I am thinking to make this salad with quesadilla, its so summery…they are sure going to love it.

  22. Roasted chiles are wonderful! My faves are the Hatch chilies from New Mexico – so good. Anyway, terrific looking dish! Loads of flavor, and I’m a sucker for anything that contains black beans. Good stuff. Sorry your son’s team didn’t do better, but there’s always next time! And at least you got free pizza!
    john@kitchenriffs recently posted..Grilled PineappleMy Profile

  23. I read your delicious sounding recipe to hubby and he immediately got up to go roast a couple of poblano chiles we had hanging around in the fruit bowl. We were planning on some rather bland homegrown turkey breast for dinner, sliced, dipped in egg and breaded with seasoned flour. This salsa will really spice them up! We had a huge turkey in the freezer from a couple of years ago. It was too big to put in the oven so hubby cut it up and took off the enormous breast for roasting separately or as I mentioned above. We have two tom turkeys growing slowly this summer and are determined to not let them get too big for the oven. We just have to remember this in the next month! Thanks for the idea, Nazneen.
    About summer fruits…..this year we finally had a pretty good crop of apricots at our 7,150 foot elevation in the mountains. We are eating them as fast as we can and made one batch of jam so far. It is really delicious.
    We also froze several bags of halved, pitted apricots for winter desserts. Today I am making one or two more batches of jam as it is supposed to rain hard this afternoon and I won’t be going anywhere!
    We also had a first time tiny harvest of cherries that made ONE jar of jam and we even have Honeycrisp apples ripening on the two trees we planted 8 years ago. It takes a long time for apple trees to produce. This spring was unusual in that, at least where we live, the blossoms did not freeze as they almost always do.We are fascinated to see the possibilities brought on by climate change in terms of less freezing and more fruit production at high elevations. Who knows how it will all pan out? It’s very troubling and worrying. This spring certainly was not normal.

  24. 8 hours on the soccer field is not an easy day. Those kids must have been exhausted and you couldn’t have been in much better shape, having to sit in the sun for most of it. Those pizzas came at just the right moment. You corn salsa sounds terrific, Nazneen. The colors make it look so fresh and inviting. You just have to dip a chip in it, whether or not dinner is ready to be served. It’s a wonder so much of it made it to the table. 🙂
    ChgoJohn recently posted..Ramps Ravioli with Morel MushroomsMy Profile

  27. This sounds so good. I put a bushel of Hatch green chiles into 54 freezer bags yesterday. I love the aroma as they are roasting. Today is chile rellenos for dinner. It lets me know fall is around the corner.

    Wishes for tasty dishes,
    Linda @ Tumbleweed Contessa
    Linda recently posted..What I Did This Summer Recipe RecapMy Profile

  29. Mmmmm! I love corn, but my darling other half cannot stand it 🙁 I don’t know why – it’s sweet, juicy and has fabulous texture – what’s not to like?! My favourite seasonal fruit is mango. I’m a sucker for a fragrant, ripe mango, which were so cheap and easy to get a hold of when I lived in the tropics as a child, but they go for about $5 each where I live now. I still indulge though – I can’t help it!
    Jas@AbsolutelyJas recently posted..Tea and MelanomaMy Profile

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