CREAMED CORN AND BLACK BEANS

Steps:

• Shuck corn and scrape kernels from cobs. Coarsely chop half of the kernels in food processor; spoon into saucepan.
• Combine milk with remaining kernels, and process to cream; stir into saucepan. Cook corn over low heat about 7 minutes, to blend well and cook through.
• Wash and drain beans, add to corn and cook 1 minute.
• Wash, trim and finely chop red pepper; wash, seed and mince half the jalapeno (more if desired).
• Heat tortillas in toaster oven.
• Mince garlic. Take the corn mixture off the heat, and add garlic, pepper, jalapeno and vinegar. Season with salt and pepper, and stir well.