Grilled Corn Salsa

Name: Grilled Corn Salsa
Prep time: 20 min
Total time: 20 min
Yield: 6 cups
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 of fresh mint; 2 avocados, chopped

Submitted by CIndytc

"Got this recipe out of Southern Living this summer and it is fabulous..."

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Ready In:: 20mins
Ingredients:: 11
Yields:: 6 cups

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 of fresh mint
2 avocados, chopped

directions

1. Preheat grill to 350 degrees to 400 degrees (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, burning every 5 minutes. Remove from gill; cool 15 minutes.
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. 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.