Make this spicy salsa in the summer when corn is at its peak.  Serve with chips or as a topping for burgers or grilled fish.  

Cayenne Pepper, Cumin Ground, Hot Chili Powder

2 tablespoons olive oil
1 garlic clove, minced
1 tablespoon hot chili powder
2 teaspoons ground cumin
Pinch cayenne
4 ears fresh corn, kernels cut off cob
1 15 1/2 ounce can black beans, drained and rinsed well with cold water
1/2 cup minced scallion greens
Juice and zest of one lime

Place a skillet over medium high heat and when it is hot, add the oil.  Add the garlic and spices and cook until the garlic is just beginning to turn golden, about 3 minutes.  Add the corn and cook until just tender, 4-5 minutes.  

Off heat, add the beans and stir well.  Cover and refrigerate at least one hour and up to overnight.

Before serving, garnish with minced scallions and lime juice and zest.

Yield: about 3 cups
Level of Difficulty: 2
Time: 15 minutes plus 1 hour refrigeration