Grilled Corn and Black Bean Salad with Chipotle Lime

Heat a grill or grill pan over high heat. Place husked corn directly on the grates. Grill 10–12 minutes, turning every 2–3 minutes, until kernels are charred in spots all around.

Let grilled corn cool 5 minutes. Stand each cob upright in a large bowl and slice kernels off with a sharp knife, cutting downward close to the cob.

Whisk together lime juice, olive oil, chipotle in adobo, and salt in a small bowl until combined. Taste and add more chipotle for heat.

Add black beans, cherry tomatoes, and corn to a large bowl. Pour dressing over and toss to coat. Let sit 5 minutes for the beans to absorb the dressing.

Gently fold in diced avocado. Transfer to a platter. Top with crumbled cotija cheese and fresh cilantro. Serve at room temperature or slightly chilled.