Smoked Corn and Black Bean Salsa

Smoked Corn and Black Bean Salsa
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  • (6) Ears of corn still in stalks, soaked in water for 15-20 mins

  • (3) Roma tomatoes, Chopped

  • (1) Purple Onion, chopped

  • (1) Yellow Onion, Chopped

  • (2) Cans of Black Beans

  • (2) Limes, squeezed

  • Cilantro

  • Salt and Pepper to taste


  1. After soaking the corn stalks in water for 15-20 minutes, remove and place in Pit Barrel® using the Corn Hanger 30 minutes, rotating once

  2. Remove the corn and cut kernels off of the cob; mix in a bowl with EVOO (Extra Virgin Olive Oil), beans and onions, salt and pepper

  3. Add to griddle or pan and stir around for 10 minutes; add tomatoes and let them warm

  4. Finish with squeezed limes and top with cilantro

  5. Serve and enjoy!

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