so charred to say goodbye

Well, corn season is sadly over, at least for me and my personal gardeners (also known as my family).

I think corn must be my favorite summer veggie. So far this year, I've enjoyed corn risotto, Mexican street corn, corn cakes, spoonbread, succotash, and grilled corn on the cob, among other things. One of the best ingredients to pair with corn, in my opinion, is black beans. The combination of their textures and flavors is interesting and unique, and the two almost always seem to be seasoned with components that guarantee a kick.

This summer salsa is no exception--it gets its fire from chipotle chiles. You can certainly decrease the amount of those potent little peppers depending on your tolerance, but there's plenty of bright cilantro and tart lime juice to balance out that heat. One thing that I've added to this salsa in the past is avocado, and that cools things down even more and also adds a pleasant burst of color.

If you've never had grilled or charred corn, I must inform you that you're missing out. It tastes totally different from and even better than steamed corn and it has even more of a satisfying pop. Man, I'm gonna miss that pop. Even though I have a few ears frozen away for a snowy day, it's just not the same. (Cue the tragic violin music.)

Farewell to Summer Salsa
Serves 6-8
Ingredients:

• 1 tablespoon olive oil
• 3 cups corn kernels, fresh or thawed from frozen
• 1 garlic clove, minced
• 1 cup chopped tomatoes
• 6 tablespoons chopped fresh cilantro
• 2 (15 ounce) cans black beans, drained and rinsed
• 1/3 cup fresh lime juice (about 2 limes)
• 4 chipotle chiles in adobo sauce, minced
• 1 teaspoon cumin
• 1/2 teaspoon salt

Directions:
Heat olive oil in a nonstick skillet over medium-high heat. Add garlic; cook for about 30 seconds, then stir in corn kernels. Cook corn for about 8 minutes, stirring occasionally, until browned. You want the kernels to develop brown, or even a few blackened, charred spots on them. Remove from heat and place corn in a large bowl. Add tomatoes, cilantro, black beans, lime juice, chipotle chiles, cumin, and salt. Mix well. Chill for about 30 minutes before serving.