Black Bean and Roasted Corn Salsa

2 ears fresh sweet corn
2 sweet bell peppers
1-2 Your favorite hot chile pepper (more if you can handle it)
1 large ripe tomato
1 cup chopped Vidalia onion (or other sweet onion)
1 15 oz. can, Black Beans, rinsed.
Juice of 1 lime
2 Tbl. chopped fresh cilantro
Salt and pepper to taste

Remove husks and silk from corn and roast on the grill until done, it is ok if the get some slightly charred spots but don't outright burn them. Set aside to cool. Roast bell peppers until charred. Place in paper bag for a few minutes. Remove them from paper bag and remove outer skin and seeds from the peppers and chop them. Cut corn from cobs. Chop the tomatoes and finely chop the hot chile peppers. Combine all ingredients and add salt and pepper to taste.

We use this as a side dish to fish, chicken and pork. We also like it served with sturdy tortilla chips. If available, we add some chopped cloves of smoked garlic to the salsa.