This easy corn and black bean salsa gets its flavor from grilling the corn before shucking. It’s perfect for entertaining or just eating all by yourself.
Preheat a grill to medium high heat. Remove the husk and silk of the corn and brush with the avocado oil. Place directly on the grill and grill, turning occasionally, until the corn is blackened and charred.
Let cool and cut the kernels from the cob. Transfer to a large bowl.
Add the remaining ingredients and mix well. Season with salt and pepper and taste. Adjust the seasoning.
Chill for several hours before serving, but remove from the fridge for 20-30 minutes before serving with tortilla chips.