Scrape the kernels from the ear of corn and chop.
Separately chop the black beans, the tomatoes and the parsley/thyme and stir them together in a bowl, along with the corn.
Grate the garlic and add it to the bean/corn/tomato/herb mixture.
Add lemon juice, salt and pepper to taste.
If you find the salsa a bit liquid, drain it through a sieve.
Serve with endive leaves, parmesan crisps or any kind of crackers you would like.