Grilled Corn and Black Bean Salsa
Serves: makes about 3 cups
  • 1 ear of corn
  • 2 large ripe tomatoes, diced
  • ½ cup cooked black beans
  • ¼ cup diced red onion or 2 scallions, white and light green parts thinly sliced
  • 1 jalapeno pepper, seeded and minced or a few dashes of hot sauce to taste
  • 1 clove garlic, minced
  • 2 Tablespoons chopped fresh cilantro
  • 2 Tablespoons fresh lime juice
  • 1 teaspoon sea salt plus more to taste
  • 1 ripe avocado, diced
  • accompaniments: baked tortilla chips
  1. Heat the grill to medium heat. Pull the husks back from the ear of corn and remove the silks. Replace one layer of the husks and soak the corn in cold water until the grill is ready. Place the corn directly on the grill and cook, turning every 5 minutes. Remove from the grill and cool until easy to handle.
  2. Pull all the husks back and cut the kernels off the cob. Place the corn in a serving bowl.
  3. Add the diced tomatoes, black beans, onion, jalapeno or hot sauce, garlic, cilantro, 1 Tablespoon lime juice and salt. Toss to combine.
  4. In a small bowl, mix the diced avocado and remaining Tablespoon of lime juice. Add to the salsa and combine gently. Cover and refrigerate until ready to serve. If you are preparing this several hours in advance, place in the smallest container that will fit the salsa.
Recipe by Pamela Salzman at