Ingredients
2 tablespoons vegetable oil
1/2 red onion, chopped fine
1/2 red bell pepper, cut into 1/4-inch pieces
1 jalapeño chile, stemmed, seeded, and minced
1 garlic clove, minced
1/2 teaspoon ground cumin
Salt
1 (15-ounce) can black beans, rinsed
3 ears corn, kernels cut from cobs (3 cups)
1/2 cup chopped fresh cilantro
2-3 tablespoons lime juice (2 limes)
Directions
1
Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat. Add onion, pepper, and jalapeño; cook, stirring occasionally, until onion is softened, 4 to 6 minutes. Add garlic, cumin, and ¼ teaspoon salt and cook until fragrant, about 1 minute. Add beans and cook until warmed through, about 1 minute. Transfer black bean mixture to large bowl and wipe out skillet.
2
Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add corn and sprinkle with 1/2 teaspoon salt. Cook, without stirring, until corn is browned on bottom and beginning to pop, about 3 minutes. Stir and continue to cook, stirring once or twice, until corn is spotty brown all over, 2 to 3 minutes longer. Transfer corn to bowl with black bean mixture.
3
Stir in cilantro and 2 tablespoons lime juice. Season with salt and remaining lime juice to taste. Serve.