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1. Grill the ears of corn until they are blackened.
2. Using a sharp knife, remove the corn from the cob into a mixing bowl.
3. Peel the chili peppers and remove the seed and core.
4. Chop into small pieces and add to the bowl.
5. Add the beans, tomatoes, lemon juice, salt and pepper and stir to combine.
6. Serve immediately and refrigerate the leftovers.
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