Friday, Aug 26, 2016
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Roasted Corn and Black Bean Relish

6 ears fresh corn

Olive oil as needed

1 fresh jalapeno pepper (optional)

2 teaspoons cumin

2 teaspoons coriander

6 Roma tomatoes

1 bunch fresh cilantro, stems removed

1 12-ounce can black beans, drained

and rinsed.

Preheat oven to 375 degrees. Shuck corn, remove silk, rinse, and cut from cob. In a medium bowl, drizzle a little olive oil over corn and whole jalapeno. Add cumin and coriander. Spread corn and jalapeno on a cookie sheet. Place sheet in oven and stir occasionally. Roast until corn dries and browns slightly and jalapeno blisters. Remove from oven and cool. Slice tomatoes in half and squeeze out seeds. Remove cores and dice tomatoes. Place in a bowl. Chop cilantro and add tomatoes. Using rubber gloves, slice jalapeno in half and remove seeds and outer skin. Dice jalapeno and add to tomatoes. Add corn and black beans and mix well. Cover and refrigerate until needed.

Yield: 3 cups relish

Source: A Taste of Ohio History

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