Grilled Corn And Black Bean Salsa - cooking recipe

Ingredients

For Grilled Corn and Salsa (makes 3 cups):
For Pomegranate Margarita (4 servings):
For Habanero Simple Syrup:

Preparation

Salsa Preparation:

Preheat a grill pan. Brush corn with 1 tablespoon of oil and season with salt. Place on grill and cook until lightly browned on all sides, about 8 minutes. Remove from grill and using a VIVA(R) paper towel, hold the ear of corn upright in a bowl and cut the kernels from the cob. Add remaining ingredients to the bowl and stir to combine. Serve with tortilla chips.

Margarita Preparation:

Pour lime juice, tequila, triple sec, pomegranate juice and simple syrup into a small ice-filled pitcher. Stir well. Pour into ice filled glasses and garnish with a lime wedge.

Habanero Syrup Preparation:

Place sugar and water in a small saucepan and stir to combine. Poke holes in the habanero and add to the mixture. Bring to a gentle boil over medium-high heat. Reduce heat and simmer until sugar is completely dissolved and syrup is slightly thickened, about 3 minutes. Remove from heat and let cool. Refrigerate until ready to use.

Presentation Tips:

For a quick and easy way to remove the silk from ears of corn, try wiping the cobs lengthwise using a damp VIVA(R) towel and watch the silk come off with ease.
To make the portable coasters: Cut 3 inches off one non-perforated side of a VIVA towel; Fold perforated sides towards center of VIVA(R) towel, creating creases 2 inches from each edge; With VIVA(R) towel flap-side up, set margarita glass on top, in the center; Bring folded sides of VIVA(R) towel toward stem of glass to cover the base of the glass. (There will be a thin strip of the base that remains uncovered.); Secure flaps around base with two 1 1/2-inch-pieces of clear tape (optional); To finish, fold remaining flaps under base of glass, and secure with clear tape or sticker.