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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
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In a large pot of boiling water, cook the corn until just tender, 3-4 minutes. Cool under running water. With a sharp knife, cut the kernels off the cobs. Put the corn kernels in a large bowl; mix in black beans, tomato, onion, jalapeno, cilantro, lime juice, oil, and cumin. Season to taste with salt. Serve within 4 hours, cold or at room temperature.