Ingredients 1 can, black beans, rinsed and drained 2 ears of corn 1/2 red onion, chopped 1 bunch of cilantro 1 ancho chille 2 avocados 2 tomatoes 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 1 1/2 teaspoons ground hot paprika 2 teaspoons Tapatio (optional) 1 lime, juiced 2 tablespoons vegetable or olive oil, eyeball it Salt and pepper 2 tablespoons sour cream 1 can chipotle peppers in adobo Queso Fresco, for sprinkling on top. Directions Preheat oven in to 300 degrees. Clean ears in husks and put them in a half sheet pan. Bake for 3o minutes. Remove husks and butter the ears, place in salamander and roast until golden brown. Trim the kernels with a knife and set aside. Roast ancho chille over open flame.…

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