Husk the corn ears and blanch in boiling water for three minutes; drain and plunge ears into very cold water to stop the cooking.

Trm the bottom so it stands upright without tilting.

Use a utility knife to cut off the kernels close to the cob. You can scrape a little if your cut is off, but not as much as you would with creamed corn, so don't overdo it.

Combine the corn kernels with the black beans, onion and pepper.

Whisk together the cumin, garlic, salt, pepper and vinegar.

Stream the oil into the vinegar mix slowly, whisking all the while so it emulsifies.

Pour dressing over salad and stir.

Mix in cilantro or use as garnish.

Chill a couple of hours for best flavor, but you can eat this right away.