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Ingredients 4 corn ears 4 tablespoons olive oil 2 poblano peppers, cut in half lengthwise 1 small red bell pepper, seeded, cored and cut in half lengthwise 1 can (15-ounces) black beans, rinsed and drained 1/2 small red onion, peeled and diced 2 limes, juiced 1/2 teaspoon cumin 1/2 teaspoon salt 1/4 teaspoon pepper Instructions Remove and discard the husk and silk from each ear of corn
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