Blackened corn salad

Sometimes we avoid tasks, imagining them to be far more elaborate than they really are. I had that attitude toward blackened corn. Turns out, you just husk the corn and throw it on the grill so it becomes sweet and smoky and delicious.

Then you start telling people it's the easiest thing in the world and how they must try it.

You can eat the corn simply with butter, lime and a sprinkle of salt, but if you have extra cobs, slice off the kernels to make this vibrant, crunchy salad tossed with a cumin and chili dressing. It's perfect with roast chicken

Ingredients

1 cup black beans, rinsed and drained

1 cup cherry tomatoes, sliced

1 medium avocado, diced

Spicy vinaigrette:

2 tbsp apple cider vinegar

1 tsp fresh lime juice

1/4 tsp ground cumin

1/4 tsp chili powder

2 tsp maple syrup

2 tbsp olive oil

Method

In a salad bowl, combine 1 cup rinsed and drained black beans, 1 cup sliced cherry tomatoes and 1 medium-diced avocado. Set aside. Heat your barbecue to high (you can char corn on a gas stove burner as well). Husk three cobs, making sure to remove all the silk (fine strands) so they don’t burn. Throw the cobs onto the grill and turn as each side chars blackish-brown. On my barbecue, this took about 20 minutes, lid down, checking regularly. Once the corn is charred, let it cool and, with a chef’s knife slice, off the kernels. Add to your salad. Toss with a spicy vinaigrette: combine 2 tablespoons apple cider vinegar, 1 teaspoon fresh lime juice, ¼ teaspoon ground cumin, ¼ teaspoon chili powder (or to taste), 2 teaspoons maple syrup and 2 tablespoons olive oil.