Slightly charred vegetables have a wonderful taste and texture.  Basically they are cooked with very little oil over high heat, just until they become slightly burned or charred.  I added some black beans and tomatoes and drizzled a sauce made from chipotle peppers in adobo. 

Homemade guacamole added a refreshing, cooling effect to the charred flavor and smokey spice. 

There are many different ways to serve this dish.  Tonight I made Masa Bread (tortillas) and we ripped off pieces of the bread, added some of the corn and onion mixture and a dollop of guacamole, folded it over and popped it in our mouth.  Fun to eat as well as being full of smoky flavor. 

Charred Corn & Onions

1 bag frozen corn, 11oz or so thawed

1 cup onion, diced (1/2 onion)

1 can black beans, rinsed and drained

2 roma tomatoes, diced with seeds removed

2 + T. Mexican flavored vinegar, to taste

½ tsp cumin

¼ tsp kosher salt

freshly ground black pepper

cilantro, chopped

Chipotle Crema (below)

Guacamole

Place the thawed corn on a clean towel to absorb the excess moisture.  The corn should be as dry* as possible because you want the kernels to char, not boil or steam.

Heat a small amount of oil in a saute pan over medium heat. Add the corn and onion and spread into a single layer. Let sit undisturbed over medium heat for about 4-5 minutes, or until charred on the bottom. Use a spatula to turn the corn mixture over and let it sit undisturbed for another 3 minutes, or until charred on the other side.

Once nice and charred (the bottom of the pan turns pretty black) de-glaze the pan with some pepper vinegar, scraping the blackened bits off the bottom of the pan. Add the beans, chopped tomato, cumin, salt and pepper and saute for about 30 seconds, just until heated through.

Place in a large serving bowl and drizzle with Chipotle Crema and sprinkle with chopped cilantro. Serve with a side of guacamole.

This dish is great served alone or,  if you like to play with your food, serve it with tortilla "scoops" or chips for dipping.  Also great with corn tortillas - homemade or otherwise.  Looking for a lower calorie alternative?  Serve with lettuce cups.

Chipotle Crema

½ cup silken tofu, blended + 2 tsp apple cider vinegar

1 T. chipotle chiles in adobo, with sauce

1 T. lemon juice

dash salt

Puree all the ingredients in a food processor. Use a squeeze bottle or a baggy with a tiny cut in one corner to drizzle over charred corn mixture.

*Be aware that when charring the corn it can "pop" if it is real wet, so try to get it as dry as possible before charring.