If you like, sprinkle the tossed salad with a little chopped fresh cilantro.
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Mix the remaining 1 tablespoon oil with the garlic powder, cumin, and oregano and rub onto the corn to evenly coat. Sprinkle generously with salt.
Meanwhile preheat a gas grill with all burners on high for about 10 minutes. Use a wire brush to clean the grill rack, then use tongs to wipe a vegetable oil-soaked rag over it. Close the lid and return to temperature. When very hot, place the corn on the hot rack; cover and grill, turning as needed, until spotted with brown, about 10 minutes.
Combine the lettuce, tomatoes, bell pepper, scallions, black beans, and cheese in a large bowl. To make the dressing, stir together the sour cream and salsa. Add half the dressing to the salad and toss to coat. Heap a portion of salad onto each flour tortilla. Serve with ears of corn alongside. Garnish if you like with a little extra sour cream and serve with additional dressing alongside.
Photograph by Quentin Bacon.