3 tablespoons corn oil
1 1/4 cups fresh corn kernels
1 16-ounce can black beans, rinsed, drained
1 15-ounce can Great Northern white beans, drained
1 cup chopped red, orange or yellow bell pepper
3/4 cup chopped red onion
2 tablespoons fresh lime juice
3 large garlic cloves, pressed, or 2 teaspoons minced garlic
1 large jalapeño chili, seeded, minced
1 teaspoon Mexican oregano
1/2 Tbsp chipotle chile brown powder
1 tsp Salt
1 1/2 teaspoons ground cumin
Heat 1 tablespoon oil in large cast-iron skillet over high heat.
Add fresh corn and sauté until brown, about 3 minutes.
Transfer corn to large bowl.
Add 2 tablespoons oil and toss with all remaining ingredients.
Season with salt and pepper to taste.
Salsa can be made up to two days ahead. Cover and chill. Bring to room temperature before serving with tortilla chips, or as a filling for vegetarian tacos or burritos.