Grilled Corn Salsa

3 ears corn, husks removed

2 tbsp garlic olive oil

1 15-oz can black beans, drained and rinsed

1/2 C red onion, diced

2 small plum tomatoes, diced

2 tbsp fresh lime juice

3/4 tsp garlic salt

1/2 C cilantro leaves, chopped

Brush corn with olive oil, reserving remaining oil (should be about 1/2 tbsp for salad)  Heat grill to medium (about 375 degrees).  Place corn on grill, cook for 25-30 minutes , turning frequently, until tender and slightly charred. Remove corn from grill and let cool. Remove corn from ears with knife or corn tool and place in medium bowl.  Add remaining ingredients, including reserved olive oil, and mix throughly.   Chill for at least 30 minutes to let flavors meld.

Note:  If you make corn salsa frequently I recommend the OXO Good Grips corn peeler,  $9.99 from Amazon.com.  It makes removing corn from the ear much easier!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s