Roasted Corn and Red Pepper "Salsa"

Please note: this is not a salsa. I just didn't know what else to call it.

Some other blogger out there posted an almost identical recipe a few months ago, which places it at about six plus months after I came up with it. I'm sure someone else had made this before me, but I'm rather proud of it as it's my signature side and never fails to bring ridiculous glee to those who eat it.

This involves a grill. That makes it even more delightful. If you don't have a grill, guess what? You can roast bell peppers over your stove burner or in a 400-degree oven. The oven works for the corn, too... just put these directly on the grate.

2 ears corn, husked
2 red bell peppers, whole
4 sprigs cilantro
1 large jalapeno, seeded and diced
1 12-ounce can black beans, drained and rinsed
2 green onions, chopped
Salt to taste

Fire up the ol' grill to medium-high heat. Place whole bell peppers on grill, turning every few minutes, until skin is blackened. Remove and put aside on platter to cool. Place corn on grill, also turning every few minutes, until corn is mostly golden (and slightly brown in some areas).

Peel skin from bell peppers - if you're lucky enough to have a garbage disposal, this is an easy task if you run the peppers under water. If you're unlucky in that regard, like me, keep some paper towels nearby. Pull the stems out of the peppers; most of the seeds should come with them. Split each pepper and rinse the rest of the seeds out. Blot with a paper towel until peppers are dry enough to dice. Dice 'em.

Slice roasted corn off of the cob into a bowl. Add diced roasted peppers, jalapeno and beans and mix. Tear cilantro off of stalks and mix in as well. Salt a bit and toss. Serve and love it, and leave me a blog comment.

-A.