Recipe courtesy of Blue Mesa Grill
A great side dish to eat with tacos, burritos or with grilled steak, pork or chicken.
4-5 ears corn on the cob
4-5 roma tomatoes, peeled, seeded and chopped
2 – 14 oz. cans black beans, rinsed and drained
1 cup diced red onion
1 cup diced jicama
1/2 cup chopped cilantro
juice of 4 limes
1 TB. salt
1 tsp. fresh ground black pepper
Preheat outdoor grill. Remove husks from corn, rub with small amount of vegetable oil and season with salt and pepper. Grill for 8-10 minutes turning frequently. Remove from heat and let cool. Cut roasted kernels off the cobs using a sharp knife. Combine all ingredients in a mixing bowl. Refrigerate at least one hour before serving.