For many years I thought I didn't like corn off the cob. I'm not sure why, but I suspect it had something to do with canned corn at some point. Last summer during the great CSA corn influx, when we were given 8 ears every two weeks for over a month, I gave it a try just to escape from under the sheer weight of corn piling up. It's good! And you don't need to follow it up with floss.
Corn and Black Bean Salad is nothing new, in fact I've made a version of it before. The variation this time was to grill the corn, though. We had a grilled pork tenderloin this past weekend, and whenever Jon gets the grill fired up, I always have him toss on some sort of vegetable as well. I love grilled vegetables, but I am scared of the grill because I think it's going to blow up in my face, and it seems silly to get the charcoal going just for a couple ears of corn. All about the multi-tasking. And not having things blow up in my face.
To grill the corn, I soaked the shucked ears in water for at least 20 minutes. This helps the corn cook with a little steam instead of just burning immediately over the fire. Jon took over at this point and drizzled the corn with a little olive oil, and sprinkled with salt, pepper and chili powder. I believe he grilled over medium heat, turning frequently, for about 15 minutes.
Grilled Corn and Black Bean Salad
3 ears corn, grilled
1 28 oz. can (or 4 cups) black beans
1 red bell pepper, chopped
2 green onions, sliced
1 jalapeno pepper, chopped
1 mango, chopped
1 avocado, chopped
1/4 cup lime juice
1/2 teaspoon cumin
1/2 teaspoon hot sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons olive oil
Combine all salad ingredients.
Whisk together dressing and pour over salad, stirring well to combine.
We ate this as a side dish with pulled pork sandwiches, but you could eat it on it's own, with chips, or even in a wrap with a little cheddar or pepper jack, if you like.