Grilled Corn Salsa

Ingredients

• 3 ears fresh corn, husks removed
• vegetable oil cooking spray
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 medium tomatoes, seeded and chopped
• 2 jalapeno peppers, seeded and chopped

• 2 (15 ounce) cans black beans, rinsed and drained
• 3/4 cup chopped fresh cilantro
• 1/3 cup fresh lime juice
• 2 tablespoons chopped fresh mint
• 2 avocados, chopped

Directions

1. 1

   1. Preheat grill to 350 degrees to 400 degrees (medium-high). Lightly coat corn cobs with cooking spray. Sprinkle with salt and pepper.

2. 2

   2. Grill corn, covered with grill lid, 15 to 20 minutes or until golden brown, burning every 5 minutes. Remove from gill; cool 15 minutes.

3. 3

   3. Hold each grilled cob upright on a cutting board; carefullly cut downward, cutting kernals from cob. Discard cobs; place kernels in a larg bowl. Gently stir in tomatoes and next 5 ingredients. Cover and chill until ready to served, if desired.

4. 4

   4. If chilled, let corn mixture stand at room temperature 30 minutes. Peel and chop avacados; toss with corn mixture just before serving. Serve with tortilla chips, if desired.