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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
- 2 ears fresh picked corn
- 1 can black beans
- 2 medium heirloom tomatos
- 1 shallot
- 1 clove garlic
- 1 jalapeno pepper
- 1 splash fish sauce
- 1 teaspoon oregano
- sea salt & fresh cracked pepper to taste
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Corn off the Cob