Adobo Black Beans And Charred Corn

37 min · 4 servings · beginner · prep

Smoky beans and sweet summer corn cooked down until saucy, glossy, and taco-ready.

Ingredients

• 4½ cups Black Beans, cooked and drained
• 4 ears Corn, kernels cut from cobs
• 2 tbsp Olive Oil
• 1 medium Onion, finely diced
• 4 cloves Garlic, minced
• 2 medium Tomato, grated
• 3 tbsp Chipotle in Adobo, minced
• 1½ tsp Cumin
• 1 tsp Paprika
• 1 whole Lime, juiced
• 1 tsp Salt
• ½ cup Water

Steps

1. Char Corn: Heat a wide skillet over high heat until very hot. Add corn and cook undisturbed in patches until dark spots appear and the kernels smell sweet and toasted, 4 to 5 minutes. Transfer to a bowl.
2. Aromatics: Lower heat to medium-high, add olive oil and onion, and cook until the onion is golden at the edges, about 5 minutes. Add garlic, cumin, paprika, and chipotle in adobo and cook until the oil turns brick red and fragrant, about 1 minute.
3. Simmer: Stir in grated tomato, black beans, water, and salt. Simmer, mashing a few beans against the skillet, until saucy and cohesive, 10 to 12 minutes.
4. Finish: Fold the charred corn back in and finish with lime juice. Taste for salt and keep the texture loose enough to spoon into tacos or bowls.

Makes

• 9 cups Adobo Black Beans and Charred Corn