East Coast Glamping

Perfect on tortilla wraps, stirred into scrambled eggs or served as a campfire dip.  Grill some baguette and you’ve a South American-style bruschetta. Here’s our version to celebrate Farmers’ Market Week Nova Scotia.

East Coast Glampers Black Bean & Corn Salsa:

• 2 ears of grilled market corn, nibs cut off the cob
• 3 roma tomatoes, diced
• 1 scallions, sliced fine (the market green onions were generous in size so we used one, both white and a little green)
• cilantro, chopped (stems have the best flavour) or chopped fresh basil or go crazy and use both
• 1 tin black beans, drained and rinse
• garlic, 1-2 cloves minced to taste
• juice from 1 lime
• 2 tbsp. chilli oil or olive oil

Gently remove silk, keeping husk attached.

Glaze a little butter and S&P after soaking in salted water.

Grill 15-20 mins.

Combine.

Method:

1. Gently peel back husks to end of the ear of corn.
2. Remove silk and then soak ears of corn in salted water for 10 mins.
3. Rub cobs with a little butter, S&P and close husks over the cobs.
4. Grill cobs 15-20 mins. until nicely charred and cooked.  Cool and remove nibs from cobs.
5. Simply combine all the prepared ingredients. Seal in a reusable container (and pop in a ziplock for extra cooler safety).
6. Serve chilled. Best used within 3 days.

Camping Tip: If cooler space is tight, plan a menu that incorporates this salsa into a couple of meals.

Happy Glamping!