Roasted Supersweet Corn Salsa

• 4 ears husked fresh supersweet corn
• 2 tablespoons olive oil, divided
• 1 (16 ounce) can black beans, drained and rinsed
• 1 cup chopped red sweet bell pepper
• 2 tablespoons chopped fresh cilantro
• 3 tablespoons fresh lemon juice
• 12-1 teaspoon hot pepper sauce
• 12 teaspoon salt

1. Preheat oven to 500F.
2. Place ears in a roasting pan; brush with 1 tablespoon of the oil.
3. Roast until corn is tender and some kernels begin to turn golden brown, 10 to 12 minutes, turning once; cool.
4. With a sharp knife, cut kernels from ears (makes about 2 cups).
5. In a large bowl, combine corn kernels, black beans, bell pepper, cilantro, lemon juice, hot pepper sauce, salt and the remaining 1 tablespoon oil.
6. Serve chilled or at room temperature with grilled meat or fish, if desired.

corn, olive oil, black beans, red sweet bell pepper, fresh cilantro, lemon juice, hot pepper, salt

Taken from www.food.com/recipe/roasted-supersweet-corn-salsa-383384 (may not work)