© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Mary Filmore
Servings: 4 cups
3 medium ears corn, husked
2 anaheim chili peppers
3 plum tomatoes, chopped
16 ounce can black beans, rinsed and drained
3 tablespoons fresh lime juice
¼ teaspoon salt
¼ teaspoon pepper
Grill or broil chilies and corn 8 minutes or until charred. Cut corn from cob (you should have about 1 ½ cups). Char and peel peppers; remove and discard cores and seeds, then chop. Mix in a bowl with remaining ingredients.