Grilled Corn and Black Bean Salsa

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Ingredients:
3 ears sweet corn, husks and silk removed
1 small red bell pepper, halved and seeded
1 small green bell pepper, halved and seeded
1 medium red onion, sliced into 1/4-inch slices
3 Tbs. olive oil
1 cup cooked black beans, drained and rinsed
3 Tbs. cilantro leaves, chopped
2 cloves garlic, minced
2 Tbs. lime juice
1 cup fresh tomato, seeded and diced
Dash or two Tobasco
Salt and pepper to taste

Preparation:
Rub corn, peppers and onion with 2 tablespoons of the olive oil and place on a white-hot grill. Grill until corn is lightly browned and peppers are charred. Remove charred skin from peppers (leaving some of the charred skin is fine) and corn kernels from cobs. Combine corn and peppers with remaining ingredients and let stand at room temperature for 1 hour to combine flavors.

Serving suggestion:
This recipe is perfect for grilled duck, venison, salmon, tuna and more. It is best during the summer when the local corn is fresh and sweet. This is also great as a side dish.

History:
This recipe comes from Scott Leysath, the Sporting Chef.