SMOKED CORN AND BLACK BEAN SALAD

SMOKED CORN AND BLACK BEAN SALAD image

Categories Salad Side Corn Summer Grill/Barbecue

Yield 6-8

Number Of Ingredients 12

Ingredients

3 or 4 ears smoked corn
1/3 cup diced sweet onion
1/2 cup seeded, diced green bell pepper
1/2 cup seeded, diced red bell pepper
1 teaspoon minced, seeded and stemmed serrano pepper
1/2 teaspoon minced garlic
16 ounces cooked or canned, no-salt-added black beans (if using canned, drain, rinse and dry on paper towels)
2 tablespoons coarsely chopped cilantro leaves
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon kosher salt, or more as needed
3 or 4 grindings of black pepper, or more as needed

Steps:

Scrape enough kernels from the ears to yield 3 cups. Transfer to a large bowl; discard the cobs. Add the onion, bell and serrano peppers, garlic, black beans, cilantro, oil, lime juice, salt and pepper (to taste); toss gently to incorporate. Cover and refrigerate for at least 1 hour (and up to 5 days). Taste, and adjust the seasoning as needed; serve chilled or at room temperature. To smoke the corn: Have ready 1/2 cup of hardwood chips; no need to soak them. Discard the husks and silk; soak the ears for 15 to 30 minutes. (You may also leave the husks on, which imparts a slightly less smoky but decidedly cornier flavor. Pull back the husks and discard the silks, being careful to keep the husks largely intact. Pull the husks back over the corn and secure at the top with a length of foil before you soak the ears.) Meanwhile, prepare the grill for direct and indirect heat. If using a gas grill, turn the heat to high. Put the chips in a smoker box or foil packet poked with a few fork holes to release the smoke; set it between the grate and the briquettes, close to the flame. When you see smoke, reduce the heat to medium-high (450 degrees). Turn off the burners on one side. If using a charcoal grill, light the charcoal or briquettes; when the briquettes are ready, distribute them on one side of the grill. For a medium-hot fire, you should be able to hold your hand 6 inches above the coals for 4 or 5 seconds. Scatter the (unsoaked) wood chips over the coals. Have ready a spray water bottle for taming any flames. Close the lid to reduce flames from the wood chips. After about 3 minutes, place the corn on the hot side of the grill. Cook uncovered for 4 minutes, giving the ears a quarter-turn every so often to get a light browning. Use long-handled tongs to move the corn to the indirect-heat side of the grill. Close the lid and the top vents; let the corn smoke for 2 minutes.