Grilled Corn Salsa

• 3 ears fresh corn, husks removed
• vegetable oil cooking spray
• 1 teaspoon salt
• 12 teaspoon pepper
• 3 medium tomatoes, seeded and chopped
• 2 jalapeno peppers, seeded and chopped
• 2 (15 ounce) cans black beans, rinsed and drained
• 34 cup chopped fresh cilantro
• 13 cup fresh lime juice
• 2 tablespoons chopped of fresh mint
• 2 avocados, chopped

1. 1.
2. Preheat grill to 350 degrees to 400 degrees (medium-high).
3. Lightly coat corn cobs with cooking spray.
4. Sprinkle with salt and pepper.
5. 2.
6. Grill corn, covered with grill lid, 15 to 20 minutes or until golden brown, burning every 5 minutes.
7. Remove from gill; cool 15 minutes.
8. 3.
9. Hold each grilled cob upright on a cutting board; carefullly cut downward, cutting kernals from cob.
10. Discard cobs; place kernels in a larg bowl.
11. Gently stir in tomatoes and next 5 ingredients.
12. Cover and chill until ready to served, if desired.
13. 4.
14. If chilled, let corn mixture stand at room temperature 30 minutes.
15. Peel and chop avacados; toss with corn mixture just before serving.
16. Serve with tortilla chips, if desired.

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

Taken from www.food.com/recipe/grilled-corn-salsa-397162 (may not work)