Fresh Corn? Try This Southwest Salad.

So this is probably one of the last few weeks that fresh corn is available (like the corn I've been picking up at the Bethlehem Farmers' Market), but if you can find some, this recipe is worth your while. I've been putting together a batch every Sunday to enjoy for lunches throughout the week and it hasn't gotten old yet!

It's based on the Southwest Black Beans and Corn Salad from Mollie Katzen's Still Life with Menu cookbook (one of my mom's favorites of which I have inherited a copy).

• 2 ears of corn
• 1 can of black beans or 2 cups of black beans should you choose to cook them yourself
• 2-3 minced garlic cloves
• 1/2 red onion, minced to about the size of corn kernels
• 1 medium bell pepper, minced to corn kernel size as well
• 1/2 cup of olive oil, or enough for a light coating of the salad components
• 1/2 cup (handful) Cilantro or Parsley or both--Lately I've only been able to get Parsley and have been really enjoying a slightly mellower flavor than cilantro, which is what I typically use from Mom's garden at home
• Dash of cayenne pepper, adjust to your spicy tolerance
• A teaspoon of ground cumin
• Juice of a Lime
• Salt to taste (Sea Salt is both good for you, has better flavor, and requires less)
• Ground Pepper- also to taste

Mix, enjoy. Adjust any of these amounts or proportions to your personal taste, you really can't go wrong. It is excellent by itself or as a contrasting, palette-cleansing side for richer, heavier meat or seafood dishes. Mollie Katzen recommends it in a tortilla, also yummy.
The best news of all: this a recipe which actually improves with time as the flavors exchange and marinate in your fridge.