DIRECTIONS

Char the corn over an open flame on the stove, directly under the broiler or on a grill, turning with tongs as needed, until nicely roasted in spots all around, about 3 minutes. [Note, you don’t really cook the corn—you just want to blacken it in spots.] Set aside to cool.

In a medium mixing bowl, combine the cucumber, grapes, black beans, onion, jalapeno, olive oil, vinegar, cumin, and salt. Toss well.

Working with a sharp knife in a wide shallow bowl or pie pan, cut the corn from the cobs: Stand an ear of corn upright in the bowl and cut from the middle downward, rotating to cut down four or 5 times. Invert the cob and repeat to remove corn from the other end. Repeat with the remaining cobs. Add the corn, avocado, and cheese to the bowl with the grape-black bean mixture. Sprinkle cilantro on top and toss well, adjusting the seasoning as needed.

Ingredients

2 large ears yellow corn on the cob, shucked
1/2 English cucumber, peeled, halved lengthwise and thinly sliced crosswise
1 cup halved, large green and red Grapes from California
1 cup drained and rinsed canned black beans
1/2 small red onion, thinly sliced
1 tablespoon minced fresh jalapeno
2 tablespoons extra-virgin olive oil
4 teaspoons cider vinegar
3/4 teaspoon cumin powder
1/4 teaspoon fine sea salt
1 avocado, diced 1/2 inch
1 oz. cotija cheese, crumbled
Freshly ground black pepper
3 tablespoons fresh cilantro leaves

DIRECTIONS

Char the corn over an open flame on the stove, directly under the broiler or on a grill, turning with tongs as needed, until nicely roasted in spots all around, about 3 minutes. [Note, you don’t really cook the corn—you just want to blacken it in spots.] Set aside to cool.

In a medium mixing bowl, combine the cucumber, grapes, black beans, onion, jalapeno, olive oil, vinegar, cumin, and salt. Toss well.

Working with a sharp knife in a wide shallow bowl or pie pan, cut the corn from the cobs: Stand an ear of corn upright in the bowl and cut from the middle downward, rotating to cut down four or 5 times. Invert the cob and repeat to remove corn from the other end. Repeat with the remaining cobs. Add the corn, avocado, and cheese to the bowl with the grape-black bean mixture. Sprinkle cilantro on top and toss well, adjusting the seasoning as needed.

Servings

Yield: Makes 4 servings (6 cups)

Nutritional Information

Nutritional analysis per serving: 200 Calories; Protein 5 g; Carbohydrate 24 g; Fat 11 g (50% Calories from Fat); Saturated Fat 2 g (9% Calories from Saturated Fat); Cholesterol 0 mg; Sodium 160 mg; Fiber 4 g.