Instructions

1. Set your oven on Broil High (or the highest setting you can). While that pre-heats, in a small bowl mix corn, 1 tsp of olive oil and all of the smoked paprika. Stir until everything is coated. Slice jalapeño in half and remove seeds (be careful when you do this as the seeds and any juice from it will be hot. Wash hands immediately after). Rub 1/4 tsp olive oil over the entire thing. Place cut side down on baking sheet lined with tin foil. Pour corn on the same baking sheet and add garlic bulb (with skin on).
2. Place in oven on the top rack (closest to the top) and WATCH WATCH WATCH! Don’t let anything get TOO black, but you want the peppers & garlic to be charred. I put my corn back in to get a little more roasted after the other items were done.
3. Now run and find your prettiest bowl! I always love great kitchen pieces when I’m making something that I will be serving to company or even just for Clint and I. When it comes to the garlic, remove all the skin and you will be left with delicious, roasted garlic. Mince all of it, and add to the bowl. Dice the charred peppers and do the same along with the tomatoes, onion, cilantro, lime juice, black beans, and roasted corn. Add salt, pepper & cumin. Give everything a good stir and taste it! Then you can decide if you want the chill powder. For us, it was a must.
4. Mix well and make sure everything is coated in all of the delicious flavours and put in the fridge.