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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Got this recipe out of Southern Living this summer and it is fabulous... Ingredients:
3 ears fresh corn, husks removed |
vegetable oil cooking spray |
1 teaspoon salt |
1/2 teaspoon pepper |
3 medium tomatoes, seeded and chopped |
2 jalapeno peppers, seeded and chopped |
2 (15 ounce) cans black beans, rinsed and drained |
3/4 cup chopped fresh cilantro |
1/3 cup fresh lime juice |
2 tablespoons chopped fresh mint |
2 avocados, chopped |
Directions:
1. 1. Preheat grill to 350 degrees to 400 degrees (medium-high). Lightly coat corn cobs with cooking spray. Sprinkle with salt and pepper.
2. 2. Grill corn, covered with grill lid, 15 to 20 minutes or until golden brown, burning every 5 minutes. Remove from gill; cool 15 minutes.
3. 3. Hold each grilled cob upright on a cutting board; carefullly cut downward, cutting kernals from cob. Discard cobs; place kernels in a larg bowl. Gently stir in tomatoes and next 5 ingredients. Cover and chill until ready to served, if desired.
4. 4. If chilled, let corn mixture stand at room temperature 30 minutes. Peel and chop avacados; toss with corn mixture just before serving. Serve with tortilla chips, if desired.
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