Serves
4-6
Ingredients
- 2 medium spring onions, very thinly sliced
- 2 small jalapeño peppers
- 3 ½ tablespoons lime juice
- 2 tablespoons extra virgin olive oil
- ½ teaspoon ground cumin
- Salt and pepper
- 6 medium cons of corn
- 300g cherry tomatoes
- 1 can pinto beans (or black beans), drained and rinsed
- ½ coriander leaves
- 1 large ripe avocado
Method
In a small bowl, mix together the sliced spring onions, sliced jalapeños, lime juice, and extra virgin olive oil. Season with cumin, salt and pepper. Marinate for 20 minutes.
Lightly brush the cobs of corn with a bit of olive oil. Heat a grill pan over high heat. Once the pan is very hot, add the corn cobs in a single layer. Grill for 10-12 minutes, using tongs to turn so that each side gets some char. Remove from the heat and set aside.
Grill tomatoes for 3 minutes then set aside.
Shave the corn, and add all salad ingredients to a serving bowl.
Delicious!!
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Sparkling Eats 
looks delicious!