Charred Corn Salad

Almost every Saturday in the summer I go to the Farmer's Market.  I love fresh tomatoes, peaches, berries, and of course, the sweet corn. For the last couple of years I have been getting my corn from an Amish family who are at the market every week.  Their corn has been consistently good and they are pleasant and easy to deal with.  I love to just have corn on the cob, but a few years ago I found this recipe in a Williams Sonoma catalog, and it is very good and another way to use some of the sweet corn that I buy. 

P.S.  this is pretty spicy, so if you don't like that, add the chipotle and the adobo a little at a time, until you get the kick you want. 


Ingredients:

2 TBSP fresh lime juice
1 TBSP fresh orange juice
1 tsps. diced chipotle chili in adobo, plus 1 TBSP adobo sauce
2 tsps. salt
1 garlic clove - minced
1/2 tsps. honey
1/4 Cup plus 2 TBSP extra virgin olive oil
6 ears of corn, husks and silks removed
1 15 oz. can black beans, rinsed and drained
2 TBSP chopped fresh cilantro, plus cilantro leaves for garnish
2 Cups cherry or grape tomatoes, quartered
1/2 Cup diced jicama
1/4 Cup diced red onion

Preparation:

In bowl, whisk together lime juice, orange juice, chipotle chili, and adobo sauce, 1 tsps. salt, garlic, honey and 1/4 Cup olive oil until smooth. Set vinaigrette aside.

Prepare hot fire in grill or preheat grill pan over high heat.

Rub corn with 2 TBSP oil and 1 tsps. salt.  Grill corn, turning occasionally, until charred in spots.  10-15 minutes.  Transfer to a plate and allow to cool.

When corn is cool enough to handle, remove kernels from cobs and place in a large bowl.  Add black beans, chopped cilantro, tomatoes, jicama, onion and vinaigrette; stir until well combined.  Garnish with cilantro leaves and serve at room temperature.  Enjoy with almost any grilled meat or fish.