Author Notes
This is an easy dish that lets you incorporate three of the best things about summer in the northeast - fresh sweet corn, ripe heirloom tomatoes and crisp jalapeno pepper. A healthy dose of oregano and a splash of fish sauce make this a flavor packed summer side dish. —lyncha00
Ingredients
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2
ears fresh picked corn
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1
can black beans
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2
medium heirloom tomatos
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1
shallot
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1
clove garlic
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1
jalapeno pepper
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1 splash
fish sauce
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1 teaspoon
oregano
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sea salt & fresh cracked pepper to taste
Directions
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Boil a pot of water large enough to fit the two ears of corn. Add the husked corn ears to the water, wait for it to come back to a boil, cover, turn off heat and set a timer for 10 minutes. This is a foolproof method for cooking corn and gives you plenty of time to complete step 2.
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Put the black beans and diced tomato in a colander to drain off all excess liquid. Finely dice the shallot, garlic and jalapeno and add to a serving bowl with the fish sauce, red wine vinegar and oregano. Stir to combine.
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When the 10 minutes is up for the corn, remove the ears and dry well in paper towel. Cut the kernels off with a sharp knife, add to the serving bowl along with the drained black beans and tomatoes. Stir together and add sea salt and fresh cracked pepper to taste.
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