 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
|
Ingredients:
3 ears fresh corn, husks removed |
vegetable cooking spray |
1 teaspoon salt |
1/2 teaspoon pepper |
3 medium tomatoes, seeded and chopped |
2 jalapeño peppers, seeded and minced |
2 (15-oz.) 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 |
tortilla chips (optional) |
Directions:
1. Preheat grill to 350° to 400° (medium-high). Lightly coat corn cobs with cooking spray. Sprinkle with salt and pepper.
2. Grill corn, covered with grill lid, 15 to 20 minutes or until golden brown, turning every 5 minutes. Remove from grill; cool 15 minutes.
3. Hold each grilled cob upright on a cutting board; carefully cut downward, cutting kernels from cob. Discard cobs; place kernels in a large bowl. Gently stir in tomatoes and next 5 ingredients. Cover and chill until ready to serve, if desired.
4. If chilled, let corn mixture stand at room temperature 30 minutes. Peel and chop avocados; toss with corn mixture just before serving. Serve with tortilla chips, if desired.
|
|