*This grilled corn salsa is great to serve with tacos with grilled meat, or serve with tortilla chips or use for a breakfast omelet
1 cup packed basil leaves
½ cup packed mint leaves
¼ cup parmesan cheese (about 1 ounce)
1 garlic clove
¼ teaspoon salt
3 Tablespoons fresh lemon juice
2 Tablespoon extra-virgin olive oil
2 large ears corn, shucked
1 cup cooked black beans
1. In a food processor, pulse basil, mint, parmesan cheese, garlic, and ¼ tsp. salt until finely chopped. Add lemon juice and oil; pulse until combined.
2. Heat grill to medium. Grill corn, turning occasionally, about 10 minutes. Let cool. Note: you can also do this on your stovetop over flames with long tongs if you don’t have a grill. Or, you can also use canned corn but the flavor will be compromised.
3. Cut kernels off the cobs; stir into herb mixture.
4. Drain the black beans and fold into the corn and herb mixture. Enjoy!