Ingredients
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3 ears of corn, husks removed
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1-15 ounce can of black beans, drained and rinsed
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1/2 red pepper, cleaned and cut into small pieces (about size of corn)
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1 large handful fresh cherry tomatoes, cut into quarters
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1/4 red onion, finely chopped
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1/8 teaspoon chili powder
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1/8 teaspoon cayenne pepper
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1/8 teaspoon cumin powder
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1/4 cup chopped cilantro (coriander)
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1/4 cup olive oil
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2 limes, juiced
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salt and ground black pepper, to taste
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optional
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1/3 cup Cotija Mexican white cheese
Directions
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1
Done
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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. |
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2
Done
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Remove kernels from the ears of corn and place in a large bowl. |
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3
Done
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Combine with pepper, onion, spices, tomatoes and cilantro. |
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4
Done
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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. |
