Late last summer I grilled several dozen ears of corn, let them cool and scraped all that goodness off. I froze bags and bags of the stuff so we could have this salsa anytime of the year. I’m pretty sure it’s what got my college freshman through her first semester. To make it vegan friendly, simply omit the feta, as shown in the picture.
2-3 ears of corn, grilled in butter, salt and pepper then cooled and remove from cobs
1/2 red onion, chopped
4 oz. feta
1 can black beans, drained
2-3 tomatoes, chopped
2 avocados, chopped
1 small bunch cilantro, chopped
1-2 t. lime juice
2 T olive oil
2T red wine vinegar
Combine all ingredients and allow to refrigerate for 2-3 hours to marinate. Serve with chips or salty crackers.