Instructions: Rinse and drain black beans. Set aside. Husk corn and slice kernels from cob.

Set corn aside.

Place oil in saute pan over medium heat. Add corn, red bell pepper and onion and saute 2-3 minutes or until mixture is cooked and corn is beginning to brown.

Add black beans, cumin and cilantro. Reduce heat to low, toss to combine and cook, stirring frequently, 1-2 minutes or until beans are hot. Set aside.

In a small mixing bowl, combine honey, mayonnaise and chipotle chile powder

(or chiles) and stir to blend and form glaze. Drizzle chipotle glaze over hot black bean mixture and transfer black bean ragout to serving bowl.

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