Grilled Corn Salsa

Name: Grilled Corn Salsa
Ingredients: 3 ears fresh corn, husks removed; vegetable oil cooking spray; 1 teaspoon salt; 12 teaspoon pepper; 3 medium tomatoes, seeded and chopped; 2 jalapeno peppers, seeded and chopped; 2 (15 ounce) cans black beans, rinsed and drained; 34 cup chopped fresh cilantro; 13 cup fresh lime juice; 2 tablespoons chopped of fresh mint; 2 avocados, chopped

11 ingredients

16 steps

Ingredients

3 ears fresh corn, husks removed
vegetable oil cooking spray
1 teaspoon salt
12 teaspoon pepper
3 medium tomatoes, seeded and chopped
2 jalapeno peppers, seeded and chopped
2 (15 ounce) cans black beans, rinsed and drained
34 cup chopped fresh cilantro
13 cup fresh lime juice
2 tablespoons chopped of fresh mint
2 avocados, chopped

Directions

1

1.
2

Preheat grill to 350 degrees to 400 degrees (medium-high).
3

Lightly coat corn cobs with cooking spray.
4

Sprinkle with salt and pepper.
5

2.
6

Grill corn, covered with grill lid, 15 to 20 minutes or until golden brown, burning every 5 minutes.
7

Remove from gill; cool 15 minutes.
8

3.
9

Hold each grilled cob upright on a cutting board; carefullly cut downward, cutting kernals from cob.
10

Discard cobs; place kernels in a larg bowl.
11

Gently stir in tomatoes and next 5 ingredients.
12

Cover and chill until ready to served, if desired.
13

4.
14

If chilled, let corn mixture stand at room temperature 30 minutes.
15

Peel and chop avacados; toss with corn mixture just before serving.
16

Serve with tortilla chips, if desired.