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Ingredients:

  • 4 ears of corn, shucked
  • 1 tablespoon oil
  • 15 oz can of black beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • ½ medium red onion, finely chopped
  • ½ jalapeño, finely chopped
  • handful of cilantro, chopped (optional)
  • 3 tablespoons Melt butter sticks
  • 2 tablespoons lime juice
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper

Directions

  1. Prepare grill for medium high heat, or heat grill pan on medium high heat.
  2. In a small bowl, melt 2 tablespoons of butter. Stir in lime juice, salt, pepper, and set aside.
  3. Brush corn with 1 tablespoon of butter, and grill. Turn often until tender and charred in spots, about 8 to 10 minutes. Transfer onto a plate and let it sit until cool enough to handle.
  4. Cut the kernels off with a knife, and add it to a large bowl. Add the black beans, cherry tomatoes, onion, jalapeño, and cilantro if using. Pour in the butter and lime juice mixture and toss. Taste for more salt and pepper.

 

 

 

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