- 3 or 4 ears smoked corn
- 1/3 cup diced sweet onion
- 1/2 cup seeded, diced green bell pepper
- 1/2 cup seeded, diced red bell pepper
- 1 teaspoon minced, seeded and stemmed serrano pepper
- 1/2 teaspoon minced garlic
- 16 ounces cooked or canned, no-salt-added black beans (if using canned, drain, rinse and dry on paper towels)
- 2 tablespoons coarsely chopped cilantro leaves
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon kosher salt, or more as needed
- 3 or 4 grindings of black pepper, or more as needed
Scrape enough kernels from the ears to yield 3 cups. Transfer to a large bowl; discard the cobs or reserve for making broth (see related recipe). Add the onion, bell and serrano peppers, garlic, black beans, cilantro, oil, lime juice, salt and pepper (to taste); toss gently to incorporate.
Cover and refrigerate for at least 1 hour (and up to 5 days). Taste, and adjust the seasoning as needed; serve chilled or at room temperature.