Grilled Corn Salsa

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

• Ready In: 20 mins
• Yields: 6 cups

Ingredients

• 3  ears fresh corn, husks removed
•  vegetable oil cooking spray
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 3  medium tomatoes, seeded and chopped
• 2  jalapeno peppers, seeded and chopped
• 2 (15 ounce) cans black beans, rinsed and drained
• 3⁄4 cup  chopped fresh cilantro
• 1⁄3 cup fresh lime juice
• 2  tablespoons  chopped of 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.