Grilled Corn Salsa

• 3 ears fresh corn, husks removed
• Vegetable cooking spray
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 medium tomatoes, seeded and chopped
• 2 jalapeno peppers, seeded and minced
• 2 (15-oz.) cans black beans, rinsed and drained
• 3/4 cup chopped fresh cilantro
• 1/3 cup fresh lime juice
• 2 tablespoons chopped fresh mint
• 2 avocados
• Tortilla chips (optional)

1. Preheat grill to 350u0b0 to 400u0b0 (medium-high). Lightly coat corn cobs with cooking spray. Sprinkle with salt and pepper.
2. Grill corn, covered with grill lid, 15 to 20 minutes or until golden brown, turning every 5 minutes. Remove from grill; cool 15 minutes.
3. Hold each grilled cob upright on a cutting board; carefully cut downward, cutting kernels from cob. Discard cobs; place kernels in a large bowl. Gently stir in tomatoes and next 5 ingredients. Cover and chill until ready to serve, if desired.
4. If chilled, let corn mixture stand at room temperature 30 minutes. Peel and chop avocados; toss with corn mixture just before serving. Serve with tortilla chips, if desired.

corn, vegetable cooking spray, salt, pepper, tomatoes, peppers, black beans, fresh cilantro, lime juice, fresh mint, avocados, tortilla chips

Taken from www.myrecipes.com/recipe/grilled-corn-salsa (may not work)