Grilled Corn & Black Bean Salsa

• 6 ears Sweet Corn, Husks And Silk Removed
• 5 Tablespoons Olive Oil, Divided
• 1 whole Lemon, Juiced
• 1 whole Lime, Juiced
• 2 cloves Garlic, Minced
• 1/2 whole Chipotle Pepper, Minced
• 1/2 teaspoons Adobo Sauce (from The Can Of Chipotle Peppers)
• 1/2 teaspoons Honey
• 2 whole Roma Tomatoes Seeded And Chopped
• 1/4 cups Diced Red Onion
• 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
• 2 Tablespoons Fresh Cilantro, Chopped

1. Brush the ears of corn all over with 1 tablespoon of the olive oil.
2. Preheat your grill to medium-high.
3. Place corn onto grill grates, close the lid and grill for 15-20 minutes.
4. Turn frequently.
5. Remove when the corn has light and even grill marks and let cool.
6. In a small bowl or jar, add the lemon and lime juice, garlic, chipotle pepper, adobo sauce, honey and remaining 1/4 cup (4 tablespoons) olive oil.
7. Shake and set aside.
8. Now the corn should be cool enough to handle, so run a sharp knife down the cob to remove as much of the corn kernels as possible.
9. Add the corn into a large bowl.
10. Next add in the diced tomatoes, onion, black beans and chopped cilantro.
11. Give that a light toss and add the vinaigrette.
12. Stir well until combined and serve at room temperature with corn chips or on top of your favorite tacos!

sweet corn, olive oil, lemon, garlic, pepper, adobo sauce, honey, tomatoes, red onion, black beans, fresh cilantro

Taken from tastykitchen.com/recipes/appetizers-and-snacks/grilled-corn-black-bean-salsa/ (may not work)