Prep time: 30 minutes
Cooking time: 5 minutes
Yields: 5 people

Ingredients:

• 3 Tbsp. fresh lime juice
• 4 tsp. olive oil
• 1½ tsp. minced canned chipotle chiles in adobo sauce (optional – if you want to add a little kick to the dressing)
• ½ tsp. honey
• Salt and pepper
• 2 ears corn, kernels removed from cobs
• 1 (15 oz.) can black beans, drained and rinsed
• 1 large avocado, pitted, peeled, and cut into ½-inch pieces
• 1 tomato, cored, seeded, and chopped medium
• 3 Tbsp. chopped fresh cilantro

Directions:

1. Whisk the lime juice, 1 tablespoon of the oil, chiles (if using), honey, ¼ teaspoon salt, and ¼ teaspoon pepper together in a large bowl and set aside.
2. Heat the remaining 1 teaspoon oil in a large saucepan over medium-high heat until shimmering. Add the corn and cook, stirring frequently, until beginning to brown – about 5 minutes.
3. Transfer the corn to the bowl with the dressing and set aside.
4. Add the beans, avocado, tomato, and cilantro to the bowl with the corn and gently toss to combine. Season with salt and pepper to taste and serve.

Notes:

Fresh corn is essential for this dish. Do not substitute frozen or canned corn.