Start by quick marinating the sliced shallots and jalapeños in the olive oil and lime juice. Season with salt, pepper, and cumin. Let rest for 20 minutes. This mellows the texture and sharpness, but also infuses them with more flavor.
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. If you don’t have a grill pan, you can also use a cast iron skillet (or an actual grill).
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.
Add the chopped cilantro and pinto beans. Gently add the avocado and toss lightly. Season with more salt, pepper, and/or lime juice.
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