Growing up, I would spend summers in Ohio at my Gram's 1850s farmhouse where despite having no AC, temperatures would rise to 90° and above. This meant that if we were cooking it was a special occasion. Even though I have AC at my house, I still try to avoid as much indoor cooking that requires high or prolonged heat as I possibly can. If something needs to be cooked, I'm either grilling it, making it in the countertop convection oven, or trying to cook it in a single pan on the stove.

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While this recipe calls for pan-roasting frozen corn, I highly recommend buying pre-roasted corn (I know Trader Joe's sells frozen bags), or if you're planning on grilling the rest of your meal, throw a couple of corn cobs on and cut it off.

Ingredients

• 1 Tbsp grapeseed oil or other high-heat cooking oil
• 1.5 cup frozen corn
• 2 15-oz cans of black beans, drained and rinsed
• ½ a bell pepper, diced
• ½ a jalapeño, seeds removed and diced
• 2 limes, juiced
• 2 Tbsp fresh cilantro, finely chopped
• Salt and pepper to taste
• 1.5 large avocados, diced
• 1.5 cups of cherry tomatoes, sliced in half

Prepare

• Heat oil in a saute pan over medium-high; once glistening add corn and stir to coat. Allow to roast for 3-5 minutes without stirring. Stir and roast an additional 3-4 minutes until kernels are slightly roasted.
• In a large bowl, combine black beans, bell pepper, jalapeno, lime juice, cilantro, salt and pepper. Gently fold in tomatoes and avocado. 
• Serve immediately.

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