Roasted Corn and Black Bean Salsa

Pre-heat grill to medium heat.

Pull the husks back on the ears of corn. Brush each ear of corn with 1 tablespoon olive oil. Pull husks back into place. Grill the ears (husks and all) for 15 minutes, turning at least 3 times. Remove from grill and allow to cool.

After corn cools, pull back husks and hold the ear of corn standing up in a medium bowl. Carefully run a knife down all sides of the ear to cut corn kernels off cobs into bowl.

Cut the jalapeno in half and remove most of the seeds and ribs. Finely dice jalapeno. Cut the tomato in half and remove seeds. Then dice it. Finely chop the cilantro.

Add all of the ingredients into the bowl with the corn and stir well. Allow the flavors to marinate for at least an hour and season with salt to taste.