I was actually having a discussion about corn salad the other day with Danar, and initially assigned her the responsibility of whipping up a good recipe, but then I got too impatient. The excellent thing about this is that it is very adaptable, so long as you don’t forget the lime juice. For example, the original recipe that I took had mangos in it, which I omitted.

3 cups fresh corn (6 ears)
2 cans black beans, rinsed
2 garlic cloves, minced
3 T. Cilantro (or parsley if you can’t stand cilantro)
1 c. chopped red pepper
1 c. chopped yellow pepper
1/3 c. fresh lime juice
1 c. chopped red onion
1 chipotle chile (or one jalepeno)
1 chopped avocado
1/2 t chumin
1/2 t salt

Soak your corn for 20 minutes and then boil for about 10.
Cut corn off of ears. Saute garlic in 1 T vegetable oil for about 30 seconds on med-high. Then add corn and saute for another 8 minutes until brown.
Throw everything together, and chill. You might want to hold the avocado until serving, though, because it will turn brown.
I’m going to throw some tomatoes into this once they are in season.

Posted by: tmcgin