• 1 1/2 cups fresh or corn kernels, or frozen fire-roasted if available
  • 1/4 cup red onion, diced
  • 1 medium tomato, diced
  • 15-ounce can black beans, drained and rinsed
  • Zest of 1 or 2 limes (optional)
  • 1/4 cup fresh lime juice
  • 1/4-1/2 teaspoon ground cumin
  • 1/4 teaspoon ground chili powder
  • 1/2 teaspoon salt (optional)
  • 1/2 cup cilantro, chopped

In a large non-stick skillet ‘dry sauté’ the corn kernels on medium high till charred, 8-9 minutes. Add a spoonful of water at a time to prevent sticking if needed. Cool and add all ingredients. Best if made a bit in advance so that flavors marry. Serve with greens. Also good served with chips as a dip.