Grilled Corn Salsa

Name: Grilled Corn Salsa
Ingredients: 3 ears fresh corn, husks removed; Vegetable cooking spray; 1 teaspoon salt; 1/2 teaspoon pepper; 3 medium tomatoes, seeded and chopped; 2 jalapeno 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)

12 ingredients

4 steps

Ingredients

3 ears fresh corn, husks removed
Vegetable cooking spray
1 teaspoon salt
1/2 teaspoon pepper
3 medium tomatoes, seeded and chopped
2 jalapeno 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)

Directions

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.