Sunny's Quick Corn and Pico Salad

1. 1

   Using a knife, cut the kernels off each cob and place in a large bowl.

2. 2

   Using the back, unsharpened side of your knife or a flat metal spatula, firmly scrape the length of each bare cob over a small bowl to release the corn milk.

3. 3

   Add the hot sauce, lime juice and cumin to the corn milk and whisk.

4. 4

   Pour the dressing over the corn and toss to coat.

5. 5

   Add the black beans, pico de gallo and a small pinch of salt to the bowl with the corn.

6. 6

   Toss and serve chilled or at room temperature.

No additional tips available.