Although it is a bit challenging cooking with only a few things in my kitchen right now; we are TIRED of eating out.  I made this for dinner last night and think it would be PERFECT for that 4th of July BBQ you are going to tomorrow (or today if you are in Korea)! 
I modified this recipe from Cooking Light Magazine July 2012 issue.

4 ears of corn
1/2 a bunch of green onions
1 avocado
1 red bell pepper
1 poblano chile
2 TBL olive oil

1 bunch of cilantro
Juice from 2 limes
2 TBL olive oil
1 TBL cumin
Salt to taste
Pepper to taste
1 15 oz can of black beans (rinsed and drained)
Turn on broiler. 
Line a cookie sheet with foil (to save on cleaning). 
Place corn, green onions, avocado, bell pepper and chile on cookie sheet.  Brush vegetables with olive oil.
(Times may vary as I don't time things, I just watch them.)
Broil avocados about 2 minutes on each side.
Green onions 3-5 minutes one
Peppers 9-15 minutes on each side or until the skin is browned and bubbling a little.
Corn 12-15 minutes one each side.

Let all cool.

Cut kernels from ears of corn and place in a large bowl.  Chop onions, peppers (after you removed the charred skin) and cilantro and add to bowl.  Add 2 TBL oil, lime juice cumin, salt, pepper and beans to bowl and toss.  Cut avocado into thin slice and serve on top salad.
7/3/2012 09:03:06 pm

Looks delicious Trish. :) Try freshly shucked uncooked corn. You'll never go back to cooking it! Haven and I eat it raw off the cobb for dessert!


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