Charred Corn and Black Bean Salsa

I love the smoky flavor that grilled corn gives to this Tex-Mex salsa. Serve it as an appetizer with chips, as a side dish, or as a garnish for chicken and fish.

Vegetable oil, for the grates

4 large ears fresh corn, shucked

2 tablespoons unsalted butter, softened

Kosher salt and freshly ground black pepper

1 can (15-ounce) black beans, rinsed and drained

1/4 cup finely diced red bell pepper (half a small pepper)

1/4 cup finely diced green bell peppers (half a small pepper)

1/4 cup finely diced red onions (half a small onion)

2 tablespoons finely chopped fresh cilantro

1 tablespoon extra virgin olive oil

1 teaspoon red wine vinegar

1/4 teaspoon cayenne pepper

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Brush the corn evenly with the butter. Season with the salt and pepper to taste.

Place the corn on the grill. Close the lid and cook, turning occasionally, until just tender and slightly charred on all sides, 8 to 10 minutes total. Transfer the corn to a cutting board to cool.

When the corn is cool enough to handle, use a sharp knife to carefully slice the kernels off the cob. Discard the cob. Place the kernels in a large bowl. Add the beans, red peppers, green peppers, onions, cilantro, olive oil, vinegar, and cayenne pepper. Gently toss to combine. Season with salt and pepper to taste.

Serve chilled.

Serves 6.

Do-Ahead: This salsa can be made up to 1 day in advance. Cover and refrigerate until ready to serve. If making the salsa more than an hour in advance, I recommend chopping and adding the cilantro just before serving. Delicate herbs like cilantro and basil tend to blacken when cut too far in advance.