Recipe from
More from Southern Living
Recipe Time
Prep:
25 Minutes
Grill:
20 Minutes
Cool:
15 Minutes
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)
Preparation
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.
Note:
August 2008
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