This is a variation on a previously (5 years ago) posted recipe corn and black bean salad. After tasting grilled corn in a salad my wife got from the grocery store recently, she was inspired to try grilling rather and the usual microwaving of the corn for this salad. The added grilled flavor made this salad much better.
Since we could not grill the corns outside (mosquitos!), we decided to roast the fresh corn on a cast iron griddle (see below).
We brushed a small amount of olive oil on the corn and grilled it until surface got brown (see below) turning frequently. It smoked a bit although our exhaust fan handled it well. Next time, we may grill it without the oil.
Using a chefs knife and standing up the cob on it’s stem, I cut off the corn kernels.
Grilled fresh corn: 6 ears, kernels removed.
Black beans: 16 oz can, drained.
Jalapeno pepper: 1 veined and seeds removed, finely chopped.
Fresh cilantro: Leaves finely chopped, 1/4 cup
Lemon juice freshly squeezed: 1 -2 lemon(s) or 3 tbs
Olive oil 3 tbs
Ground (roasted) cumin
Salt and ground black pepper
I mixed everything in a bowl and let it stand for several hours in the refrigerator.
The grilling process added a nice grilled flavor. This is a very refreshing summer salad.