Grilled Corn & Black Bean Salsa

Ingredients

• 6 ears Sweet Corn
• Husks And Silk Removed
• 5 Tablespoons Olive Oil
• Divided
• 1 whole Lemon
• Juiced
• 1 whole Lime
• Juiced
• 2 cloves Garlic
• Minced
• 1/2 whole Chipotle Pepper
• Minced
• 1/2 teaspoons Adobo Sauce (from The Can Of Chipotle Peppers)
• 1/2 teaspoons Honey
• 2 whole Roma Tomatoes Seeded And Chopped
• 1/4 cups Diced Red Onion
• 1 can (15 Oz. Size) Black Beans
• Rinsed And Drained
• 2 Tablespoons Fresh Cilantro
• Chopped

Instructions

1. Brush the ears of corn all over with 1 tablespoon of the olive oil.
2. Preheat your grill to medium-high.
3. Place corn onto grill grates, close the lid and grill for 15-20 minutes.
4. Turn frequently.
5. Remove when the corn has light and even grill marks and let cool.
6. In a small bowl or jar, add the lemon and lime juice, garlic, chipotle pepper, adobo sauce, honey and remaining 1/4 cup (4 tablespoons) olive oil.
7. Shake and set aside.
8. Now the corn should be cool enough to handle, so run a sharp knife down the cob to remove as much of the corn kernels as possible.
9. Add the corn into a large bowl.
10. Next add in the diced tomatoes, onion, black beans and chopped cilantro.
11. Give that a light toss and add the vinaigrette.
12. Stir well until combined and serve at room temperature with corn chips or on top of your favorite tacos!