Circle B Kitchen
For years now, this has been our go-to side dish for summer BBQ's. When we think of it, we like to add chopped avocado and roasted poblanos. Killer.
2 teaspoons olive oil
1 cup fresh corn kernels, cut from the cob
1 teaspoon ground cumin
2 cloves fresh garlic, finely chopped
1 large or 2 medium fresh tomatoes, seeded and chopped
2 green onions, chopped
¼ cup fresh cilantro, roughly chopped
1 jalapeno, seeded and finely chopped (I used 1 large poblano, roasted and chopped)
1 can black beans, drained and rinsed
1 avocado, diced
¼ cup fresh lime juice (2 limes)
salt and pepper to taste
Preheat oven to 400 degrees
On a small sheet pan, combine the olive oil, corn kernels, cumin and garlic. Mix well and roast in a preheated oven for 8-10 minutes, or until the corn starts to take on some color (I do this in my toaster oven). Let cool.
Combine all the ingredients in a bowl. Cover and refrigerate at least 3 hours to let the flavors combine.