Guest Author - Terri Perkins Fulton

Serves 8 as a side dish

2 ears white corn, shucked
2 large poblano chiles
Cooking spray

2 large tomatoes, seeded and chopped
2 14.5-ounce cans black beans, drained well and rinsed
1 large jalapeno, minced

4 large garlic cloves, unpeeled

1/2 cup minced red onion

Juice of 1 lime
1/4 cup fresh cilantro
1 tablespoon olive oil

2 avocados, peeled, pitted and chopped
1 cup crumbled queso fresco, or feta cheese if unavailable

Spray the corn and poblano chiles with cooking spray. Grill over medium high heat until brown in spots and poblano peel is pulling away from the chile, about 10-15 minutes. Cool until easy to handle. Cut the kernals off the corn cobs and place in a large bowl. Peel, seed, and stem the poblanos and coarsley chop. Add to the bowl with the corn.

Cook the garlic on a hot griddle until the peeling is blacked in spots and the garlic is soft, about 5-8 miutes. Peel and mash the garlic. Set aside.

Add the tomatoes, jalapeno, black beans, and red onion to the bowl with the corn and poblano chiles. In a small bowl, whisk together the lime juice, cilantro, olive oil and mashed garlic. Pour over the corn mixture. Add the avocado and queso fresco and toss gently to coat. Serve at room temperature.