Sweet Corn, Mango, and Black Bean Salsa
By Chef Michelle Bernstein—Azul Restaurant, Miami.
  1. Preheat outdoor grill or broiler.
  2. Grill or broil corn, turning occasionally, until some kernels turn golden brown, 10–12 minutes; cool.
  3. Using a sharp knife, cut corn off cobs (makes about 1-1/4 cups).
  4. In a medium-sized bowl, combine corn kernels with black beans, mango, lime juice, olive oil, green onion, jalapeño and salt.
  5. Serve with grilled or roasted meats, if desired.