Ingredients
2 large or 3 medium ears of fresh sweet corn
1/2 Can Black beans rinsed and drained
2 to 3 tablespoons chopped cilantro leaves
1/3 cup cubed feta cheese
1/3 cup minced onion
1 Cup Cherry Tomatoes cut in half
1 Firm Ripe Avocado cubed
Directions
Remove the husk and silk from 2 big or 3 medium ears of sweet corn.
Grill the ears on a BBQ over a medium high heat turning the ears to achieve a nice even browning
Cut the kernels off the cob using a sharp knife
Add black beans, cilantro, avocado, onion feta cheese and gently toss.
For Taste Sake
For the onion use: Torpedo Onion, Green Onion, or Shallot.
A damp paper towel, rubbed along the corn’s kernels helps remove the silk.
Cut the kernels from the cob using the sharpest, thinnest fillet/boning knife you have – a dull knife will pop the kernels and give you mush.
It’s easiest to cut the kernels off from the tip of the cob to the stem.
A tea towel laid down under the stem will keep kernels from flying all over the kitchen when cut, a shallow rectangular baking dish, or a small inverted bowl placed in a larger bowl will also contain the kernels as they are cut.
When traveling I leave cutting and mixing the avocado, tomatoes, and maybe the Feta until I arrived at my destination.
