Cindy

prettygirlfood:

Ingredients
4 ears Sweet corn, fire-roasted
3 Roma tomatoes, seeded and diced to 1/4”
3 Jalepenos, fire-roasted, seeded, and diced to 1/4”
2 medium Avocados (just shy of ripe), diced to 1/4”
1 can (15 oz) Black beans, rinsed and drained
1 Red bell pepper, fire-roasted, seeded, and diced to 1/4”
1 medium Red onion, diced to 1/4”
1/3 cup Cilantro, chopped fine
2 Limes, juiced
2 Tbsp Extra virgin olive oil
3 Tbsp Apple cider vinegar
2 tsp Kosher salt
2 tsp Ground chipotle
2 tsp Ground cumin
1 tsp Granulated garlic

Method
In a large mixing bowl, cut the corn off of the cob.

Tip: The corn tends to come off in sheets, so I use a pastry cutter to help break up the kernels. Just be careful not to mash the corn.

Add the remaining ingredients (avocados last) and mix well.

Refrigerate for at least two hours.

Serve and enjoy!

** This salsa is great warmed and served over grilled fish or on fish tacos.

(Source: patiodaddiobbq.com)