Take this delicious dish to your next summer party – it's sure to be a crowd pleaser. If you don't have access to a grill, lightly brush the ears of corn with oil, wrap in aluminum foil, and place over a gas burner flame, roasting each side for 3 minutes.
Yield: 3 – 4 cups
- 2 ears sweet corn, shucked
- 1 mango, diced
- 1 (15-ounce) can black beans, rinsed and drained
- Juice of 1 lime
- 1 teaspoon minced jalapeño pepper
- ¼ cup chopped cilantro
- 1 teaspoon vinegar
- ½ teaspoon salt
- Grill corn until edges start to turn brown. Cut corn from the cob into a medium-size bowl. Add mango and black beans. Stir in remaining ingredients.
- Cover and refrigerate for at least 1 hour before serving.
Featured Ingredient: Corn
Sinking your teeth into a perfectly ripened ear of sweet corn is one of the finest pleasures of summer. Whether cooking and eating it right off the cob, adding it to soups, chili, or salad, or even making a relish from the kernels, corn is an incredibly versatile ingredient. While we often think of corn as a row crop that needs lots of land to grow, a 3-foot by 5-foot bed will work wonders for a home garden and has room enough to grow 15 plants. Discover how to grow your own corn.