Southwestern Corn Salad & Fish

Summer is here!  After spotting fresh Florida corn at Whole Foods, I was inspired to create this dish using Southwestern style flavors.  Here's what I did:

Corn & Black Bean Salad

3 ears fresh corn--boiled with kernals sliced off then chilled
1/4 to 1/3 red onion chopped fine
1/3 to 1/2 cup cilantro leaves chopped fine
1 lime
1 tsp salt
1 15 oz. can black beans--drained and rinsed

Boil the corn ears then slice off the kernals and place in fridge for chilling.  After 20 minutes or so mix all ingredients, adjusting flavors as needed!  Serve as a side.

In the photo, you can see I used this as a side for some sauteed Pacific Snapper.  The snapper was simply marinated with Louisiana hot sauce and olive oil and sauteed quickly.  I sprinkled cilantro leaves on top as shown.  My goal was to serve something hot and spicy with the chilled corn salad to counter it.  Next time I will probably add chopped red pepper to the dish.  Great summertime chow!!