Southwestern Corn (Jane Thompson, Herb Society of America Sangre de Cristo Unit, October 04, 2007, Pittsburgh Post-Gazette)

* 4 ears corn, kernels cut off
* 3 tomatoes, seeded and chopped
* 1/4 cup sliced green onions
* 1/4 cup chopped green pepper
* 2 cloves garlic, minced
* 14-ounce can black beans, rinsed, drained
* 1/4 cup chopped fresh cilantro
* Salt to taste

Combine first five ingredients and saute over medium-high heat until tomatoes start to liquefy. Cover, turn heat to low, and cook about 10 minutes, stirring occasionally. Stir in black beans, cilantro and salt. If the mixture looks dry, add 1/4 cup water. Heat just to boiling and serve.