By Traeger Kitchen
Bring this easy but impressive corn and bean salad to your next potluck and you will be hounded for the recipe. Grilling the corn, onions, and jalapeño on the Traeger gives the colorful dip deep flavor.
8Activating this element will cause content on the page to be updated.
|2 Large||ears corn, in husk|
|Extra-virgin olive oil, as needed|
|Freshly ground black pepper|
|1||garlic clove, minced|
|1/3 Cup||fresh lime juice (from 3 limes)|
|1/4 Teaspoon||ground cumin|
|1/4 Teaspoon||ground coriander|
|1 1/2 Teaspoon||honey|
|1/4 Cup||extra-virgin olive oil|
|2 Cup||grape tomatoes, halved or quartered if large|
|1||15-oz can black-eyed peas, rinsed well and drained|
|1||15-oz can black beans, rinsed well and drained|
|1/4 Cup||chopped fresh cilantro|
|2||scallion, thinly sliced|
When ready to cook, preheat the Traeger to 425°F with the lid closed; this will take at least 15 minutes.
425 ˚F / 218 ˚C
Peel back the corn husks (do not pull them off entirely) and remove the silks from each ear of corn. Rub each ear of corn with about 1 teaspoon olive oil and season with salt and pepper. Pull the corn husks back up around the kernels. Brush the red onion rounds and jalapeño with olive oil and season with salt and pepper.
2 Large ears corn, in husk
Extra-virgin olive oil, as needed
Freshly ground black pepper
1 red onion
1 jalapeño pepper
Place the corn, onion, and jalapeño directly on the grill grates. Close the lid and cook, turning and flipping occasionally, until the vegetables are tender and charred in spots, about 15 minutes for the jalapeño and about 25 minutes for the onion and corn. As each vegetable is cooked, transfer it to a rimmed baking sheet to cool completely.
425 ˚F / 218 ˚C
Make the dressing: Peel off the skin from the jalapeño (it should come right off with a light scraping). Finely mince it and transfer it to a medium bowl. Add the garlic, lime juice, cumin, coriander, honey, the ¼ cup olive oil of olive oil, and a large pinch of salt. Whisk to combine.
1 garlic clove, minced
1/3 Cup fresh lime juice (from 3 limes)
1/4 Teaspoon ground cumin
1/4 Teaspoon ground coriander
1 1/2 Teaspoon honey
1/4 Cup extra-virgin olive oil
Stir the tomatoes into the dressing along with another large pinch of salt. Set aside for 15 minutes to allow the flavors to mingle. Meanwhile, cut the corn kernels off the cobs. Coarsely chop the onion. Add the corn and onion to the marinated tomatoes along wth the black-eyed peas, and black beans. Stir to combine and season with more salt if needed.
2 Cup grape tomatoes, halved or quartered if large
1 15-oz can black-eyed peas, rinsed well and drained
1 15-oz can black beans, rinsed well and drained
Chill in the refrigerator for 30 minutes and up to overnight to allow the flavors to meld then stir in the cilantro and scallions. Serve with tortilla chips. Enjoy!
1/4 Cup chopped fresh cilantro
2 scallion, thinly sliced
In order to add notes for this recipe, you must log in or create an account.