Ingredients
-
3 ears of corn, husks removed
-
1-15 ounce can of black beans, drained and rinsed
-
1/2 red pepper, cleaned and cut into small pieces (about size of corn)
-
1 large handful fresh cherry tomatoes, cut into quarters
-
1/4 red onion, finely chopped
-
1/8 teaspoon chili powder
-
1/8 teaspoon cayenne pepper
-
1/8 teaspoon cumin powder
-
1/4 cup chopped cilantro (coriander)
-
1/4 cup olive oil
-
2 limes, juiced
-
salt and ground black pepper, to taste
-
optional
-
1/3 cup Cotija Mexican white cheese
Directions
1
Done
|
Cook the corn in a large saucepan of boiled water cooking until tender 6-10 minutes. Or lightly coat each ear of corn with olive oil and roast in a 450F oven for one hour, turning every 15 minutes. Also option to roast on a hot grill for 10 minutes turning often. |
2
Done
|
Remove kernels from the ears of corn and place in a large bowl. |
3
Done
|
Combine with pepper, onion, spices, tomatoes and cilantro. |
4
Done
|
Add the olive oil and lime juice, toss again and add the Cotija cheese (optional). Toss, taste, add salt and pepper, taste again and refrigerate for one hour or overnight. |