Roasted Supersweet Corn Salsa

4 ears husked fresh Supersweet corn
2 tablespoons olive oil, divided
1 can (16 ounces) black beans, drained and rinsed
1 cup chopped sweet red bell pepper
2 tablespoons chopped fresh cilantro
3 tablespoons fresh lemon juice
1/2 to 1 teaspoon hot pepper sauce
1/2 teaspoon salt

Preheat oven to 500F.

Place ears in a roasting pan; brush with 1 tablespoon of the oil. Roast until corn is tender and some kernels begin to turn golden brown, 10 to 12 minutes, turning once; cool. With a sharp knife, cut kernels from ears (makes about 2 cups).

In a large bowl, combine corn kernels, black beans, bell pepper, cilantro, lemon juice, hot pepper sauce, salt and the remaining 1 tablespoon oil.

Serve chilled or at room temperature with grilled meat or fish, if desired.

Yield: 5 cups
Source: Fresh Supersweet Corn Council