3 ears fresh corn (see note) 2 (15-oz) cans black beans, drained and rinsed 2 red bell peppers, diced 2 cloves garlic, minced 2 tablespoons minced shallots, from 1 medium shallot 2 teaspoons salt ¼ teaspoon cayenne pepper 2 tablespoons sugar ½ cup + 1 tablespoon extra-virgin olive oil, best quality such as Colavita 1 teaspoon lime zest (be sure to zest limes before juicing them) ¼ cup + 2 tablespoons fresh lime juice, from 3 limes ½ cup chopped fresh cilantro, plus more for garnish 2 avocados, chopped Instructions: Bring a large pot of salted water to a boil. Boil the corn for 3 to 4 minutes until tender-crisp, being careful not to overcook. Drain the corn and immediately immerse it in very cold water to stop the cooking. Place the corn on a clean dish towel set over a cutting board, then use a serrated knife to cut the kernels off the cobs. (The dish towel dries the corn and keeps the kernels from bouncing everywhere.) Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature. Note: If using frozen or canned corn, you'll need 2¼ cups.   submitted by   /u/Infiniti_Blue [link]   [comments]