Mexican Style Summer Corn & Tomato Salad

• 3 ears corn Sweet Summer
• 1 pint cherry tomatoes or 2-3 Summer Tomatoes Cut into Bite Sized Pieces
• 1 can black beans Rinsed and Drained
• 1/2 red onion Medium, Sliced or Diced
• 1 teaspoon cumin
• 4 teaspoons chipotle Tobasco
• 1 tablespoon chopped cilantro
• 1 clove garlic Minced
• 2 limes
• 1/4 cup cheese White Mexican Crumbling, Preferably Cotija
• 1 tablespoon olive oil
• salt

1. Roast, boil or grill corn on the cob. I like to roast the corn in the oven. Preheat oven to 375 and roast in husk directly on rack for 30-40 minutes. Husk will start to brown at the edges.nIf the corn is really sweet you can use it raw.
2. Let the corn cool. Once cool stand a small bowl upside down in a larger mixing bowl that will fit all the ingredients. Stand the corn, stalk side down, on the smaller bowl and cut kernels off cobs by running your knife between the kernels and cob.
3. Once you have cut all the kernels off the cob, remove the smaller bowl.
4. Add all other ingredients to the bowl and mix well.
5. Adjust seasoning to taste,

corn sweet summer, tomatoes, black beans, red onion, cumin, cilantro, garlic, limes, crumbling, olive oil, salt

Taken from www.yummly.com/recipe/Mexican-Style-Summer-Corn-_-Tomato-Salad-1725809 (may not work)