Spicy Southwest Black Bean Salad

Heat a dry cast-iron skillet over high heat until it just begins to smoke. Add the corn kernels in a single layer and cook for 4-5 minutes without stirring, letting them develop deep blackened spots and a sweet, smoky aroma. Toss once, then cook 2 more minutes until charred all over.

Dice the avocado into 2cm cubes, halve the cherry tomatoes, and dice the red onion into fine pieces. Soak the diced red onion in cold water for 3 minutes to mellow its bite, then drain.

In a small bowl, mash the chipotle pepper with a fork, then whisk in the lime juice, olive oil, cumin, salt, and black pepper until the dressing turns a smoky reddish-orange and tastes bright with a slow-building heat.

Drain and rinse the black beans under cold water until the liquid runs clear. Shake off the excess water and let them drain for a minute.

Combine the charred corn, black beans, avocado, cherry tomatoes, and red onion in a large bowl. Pour the chipotle dressing over everything and toss gently so the avocado stays in chunks.

Divide between bowls and serve immediately while the corn is still warm against the cool avocado. Pairs well with crispy tortilla chips on the side for scooping.