Ingredients
1 cup small diced vine-ripe red tomatoes
4 ears corn
1 cup diced red onion
1/4 cup fresh parsley leaves, minced
1/4 cup red wine vinegar
14 oz can of diced tomatoes
Large can chipotle - chopped
2 jalapenos, seeded, small diced
1 poblano
Can black beans
¼ cup olive oil
Salt and freshly ground black pepper
Preparation
Boil 4 ears of corn for 4 minutes then put butter and s&P and grill them for 12 minutes turning so they get grill marks evenly.
