Charred Corn Salad

Adapted From:Williams Sonoma

Great with grilled meats or tacos

Ingredients:
2 Tablespoons lime juice
1 Tablespoon orange juice
2 teaspoons salt
1 clove garlic, minced
1/2 teaspoon honey
1/4 cup, plus 2 Tablespoons olive oil
6 ears of corn, husks and silks removed
1 15 oz. can of black beans, drained and rinsed
2 Tablespoons chopped cilantro
2 cups grape or cherry tomatoes, quartered
1/4 cup diced red onion

Directions:

In a bowl, whisk together lime juice, orange juice, 1 tsp salt, garlic, honey and 1/4 olive oil until smooth. Set aside.

Grill method- Prepare a hot fire grill. Rub the ears of corn with 2 Tablespoons olive oil and 1 teaspoon salt. Grill corn, turning occasionally, until charred in places, about 10-15 minutes. When corn is cool enough to handle, cut off the cob and place in a large bowl.

Oven method- Preheat oven to 500 degrees. Cut corn kernels off cobs and drizzle with 2 Tablespoons olive oil and 1 teaspoon salt. Place kernels on a foil lined baking sheet. Bake for 20 minutes, turning occasionally, until charred in places.

Add beans, chopped cilantro, tomatoes, onion and vinaigrette to corn and stir until well combined. Serve at room temperature.