Mexican-Style Corn and Black Beans

I think this is my new favorite side dish!  Delicioso!

Mexican-Style Corn and Black Beans:

Everyday Foods 2011

4 ears of corn or 1 bag frozen corn (preferably organic)

1 can black beans, rinsed and drained

1/4 cup sour cream

1/2 teaspoon fresh lime or lemon juice

pinch each of cayenne pepper and chili powder

kosher salt and ground pepper to taste

2 tablespoons crumbled cotija or goat cheese

If using ears of corn, grill corn over medium-high (husks and silks removed) turning occasionally, until kernels are tender and charred in spots, about 20 minutes.  Cut corn off of cobs into large bowl.

Add black beans to corn in bowl.  Season with salt. 

If using frozen corn, place corn in bowl and add a small amount of water.  Microwave for 1 minute.  

Transfer corn to large skillet set over medium heat.  Add black beans and cook until heated through and sticking to bottom of pan (it's not a pretty sight, but it will be delish!).  Season with salt.  Transfer to large bowl. 

Meanwhile, in a small bowl, combine sour cream, lime or lemon juice, cayenne pepper and chili powder. 

Add sour cream mixture to corn and black bean mixture in large bowl.  Season with salt and pepper as needed.  Top crumbled cotija or goat cheese.  Serve warm or at room temperature.