Grilled Corn Salad
"I made this last night and it was terrific! It's a perfect summer dish."
"I made this in a surprise dinner for my girlfriend and she loved it!"
"I know I’ll repeat this recipe time and time again. Thank you, Nisha!"
Gather the Ingredients.
Start by quick marinating sliced shallots and jalapeños in olive oil and lime juice.
Season with salt, pepper and cumin. Let rest for 20 minutes.
Heat a grill pan over high heat. Once very hot, add the corn cobs (lightly brushed with olive oil).
Grill for 10 to 12 minutes, turning occasionally, until nicely charred in spots.
Toss the cherry tomatoes with a bit of olive oil, and season with salt and pepper.
Grill on high for 3-5 minutes, tossing occasionally, until charred and wrinkly.
Shave the kernels from the ears of corn and combine them with the cherry tomatoes in a large bowl.
Toss in the pickled shallot-jalapeño mixture, including the liquid.
Add the chopped cilantro and pinto beans.
Gently add the avocado and toss lightly. Season with more salt, pepper, and/or lime juice.