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Categories:
canola oil ground cumin chili powder salt corn lime garlic yellow bell pepper red onion black beans cilantro
Viewed: 34 - Published at: 8 years agoIngredients
- 1/2 cup canola oil, divided
- 2 teaspoons ground cumin
- 1 tablespoon chili powder, divided
- Salt and freshly cracked black pepper
- 6 ears corn, shucked
- 1 lime, juiced
- 2 cloves garlic, chopped
- 1 yellow bell pepper, cored and diced
- 1 medium red onion, diced
- 1 (15-ounce) can black beans, rinsed and drained
- 1/4 cup chopped fresh cilantro leaves
Method
- Preheat a grill or a grill pan over medium heat.
- In a small bowl, add 1/4 cup of the canola oil, the cumin, 2 teaspoons chili powder, and season with salt and black pepper, to taste.
- Stir to combine.
- Brush each ear of corn liberally with the seasoned oil.
- Arrange the corn on the hot grill and cook for about 12 minutes, giving each ear a quarter turn every 3 minutes.
- Remove from grill and let cool for 5 minutes.
- When cool enough to handle cut kernels from corn.
- In a medium serving bowl, whisk together the remaining 1/4 cup of canola oil, 1 teaspoon chili powder, the lime juice, garlic, bell pepper, onions, beans, and cilantro.
- Adjust the seasonings with salt and black pepper, to taste.
- Add the corn kernels and stir to combine.
- Mix the ingredients well and serve with tacos, if desired.
