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