Grilled Corn Salsa

CIndytc's Note:

Got this recipe out of Southern Living this summer and it is fabulous...

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Yield: 6 cups

• 3 ears fresh corn , husks removed
• vegetable oil cooking spray
• 1 teaspoon salt
• ½ teaspoon pepper
• 3 medium tomatoes , seeded and chopped
• 2 jalapeno peppers , seeded and chopped
• 2 (15 ounce) cans black beans , rinsed and drained
• ¾ cup chopped fresh cilantro
• 1⁄3; cup fresh lime juice
• 2 tablespoons chopped fresh mint
• 2 avocados , chopped

Directions:

1. 1. Preheat grill to 350 degrees to 400 degrees (medium-high). Lightly coat corn cobs with cooking spray. Sprinkle with salt and pepper.
2. 2. Grill corn, covered with grill lid, 15 to 20 minutes or until golden brown, burning every 5 minutes. Remove from gill; cool 15 minutes.
3. 3. Hold each grilled cob upright on a cutting board; carefullly cut downward, cutting kernals from cob. Discard cobs; place kernels in a larg bowl. Gently stir in tomatoes and next 5 ingredients. Cover and chill until ready to served, if desired.
4. 4. If chilled, let corn mixture stand at room temperature 30 minutes. Peel and chop avacados; toss with corn mixture just before serving. Serve with tortilla chips, if desired.