Corn is in season, and we've eaten our fair share so when I saw it at the store again, I said to myself I need to buy some more. But dang I wanted to do something different though. I had already bought some chips, and then I began to ponder about cheese and dips. Anyhow here we go......This is not exactly a recipe but a hodgepodge of great ingredients that work well together. 
I bought nine ears of corn. They were not huge, and I wanted leftovers too. Shuck Corn!!!!
Vac Seal Corn with some salted butter. If you have ever SV-Processed Corn you know because of the expelled gasses, they float terribly hence the weight. SV-Process at 180 for 4 hours. Note: I've tried many temps, and this is a magical number. With this T/T you get more corn off the cob and the sweetness intensifies as if cooks.
Coat with some spices.
I love this blend my Grill-Mates.
Grill them off......
Remove kernels using a sharp knife.
Use whatever veggies you want. I chose garlic, sweet peppers, shallots, jalapeno, green onion, and Cilantro. Chop them all up...
Some other things I used in the dish. I love the Mexican Sour cream because it has more tang than the others. Use caution when adding these ingredients. It can become a vibrant and creamy dish, aka very rich.
Add lots of butter to the pan and begin sauteing. Saute the veggies, season with whatever you want. I'll have some pics and descriptions below. Anyhow add the corn and the Black Beans....see below for note.
Note: Make sure to pour the contents of the beans into a sieve and rinse under cold water before adding to the Saute pan.
This is just some of the ones I used.
Once you have mixed adequately, added all the dairy and adjusted the seasoning toss in Cast-Iron or another suitable roasting pan, toss with some more cheese, green onion and cilantro and bake.
