Memorial Day Cookout - Charred Corn Mexican Salad

A friend requested that I bring a corn salad to the cookout yesterday.  I had never made a corn salad, but automatically I started forming my plan for ingredients.  A quick review of online recipes offered canned or frozen (and thawed) corn.  I knew I wanted to use fresh corn and by charring it on the grill, that would add an entirely new flavor dimension.

Here's the ingredients:

5 medium sized ears of corn

corn oil

1 yellow onion, diced

1 red onion, diced

3 cloves garlic, minced

1 green bell pepper, seeded and diced

2 jalapenos, seeded and diced

2 cups of diced cherry tomatoes

1 can black beans, rinsed and drained

1 can red beans, rinsed and drained

1 avocado, diced

1/3 cup olive oil

2 T. rice wine vinegar

Zest of one lime

Juice of two limes

1/4 t. chili powder

1/2 t. salt (or more to taste)

oregano

basil

parsley
cilantro

Lightly apply a thin layer of oil on the ears of corn.  Over a gas flame or on a gas grill, char the corn and let cool.  When corn has cooled enough to handle, cut corn from the cob and place in a large mixing bowl.

Add the remaining nine ingredients and stir gently to combine.

In a two cup measuring cup, whisk together the remaining ingredients and pour over the salad ingredients and gently stir to make sure everything is covered with dressing.

Choosing which herbs you favor, add a few tablespoons of each or more of some or less of others.

Refrigerate until ready to serve.