- 3 teaspoons butter
- 3 ears fresh corn, husks and silks removed
- 1 teaspoon garlic powder
- 1 (15 ounce) can black beans, drained
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lime juice
- 1 1/2 teaspoons minced garlic
- 1 teaspoon white sugar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat grill for medium heat and lightly oil the grate.
- Spread 1 teaspoon butter on each ear of corn and sprinkle ears with garlic powder. Wrap corn in aluminum foil.
- Grill wrapped ears until corn kernels are hot and steaming, about 15 minutes. Unwrap ears and grill until kernels are lightly browned, about 5 more minutes, turning once. Let corn cool and cut kernels from the cobs.
- Gently stir corn, black beans, and cilantro together in a salad bowl. Whisk olive oil, red wine vinegar, lime juice, garlic, sugar, cumin, chili powder, salt, and black pepper in a separate bowl; pour dressing over corn mixture and toss gently to coat.
05/19/2018
recipepes.com
Summery Corn Salad, recipe
PT15M
PT1H
5
455 calories
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