The Devil’s Salsa

Makes about 5 cups

2 ears fresh corn, kernels shaved from the cob
3 T. olive oil
1 orange bell pepper
1 15 ounce can black beans, rinsed and drained
1 mango, peeled, pitted, and cut into 1 /4 –inch dice
1 hot red pepper, seeds and ribs removed, finely diced, or more to taste
1 /2 red onion, finely diced
Juice of 2 limes
1 t. coarse salt

Preheat oven to 450. Place corn on a baking sheet brushed with 1 teaspoon olive oil; roast until kernels begin to brown, about 10 minutes. Set kernels aside to cool.

Place pepper on gas burner; roast until charred on all sides. Transfer to bowl; cover with plastic wrap. When cool, peel off charred skin with your fingers, and remove stem and seeds. Chop into ¼ inch dice; place in large bowl.

Add corn, beans, half the diced mango, hot red pepper, onion, lime juice, remaining oil, and salt; toss to combine.

Finely chop remaining mango until a thick puree forms; stir into salsa