Preheat a grill to high. Brush the corn with olive oil and grill, turning occasionally, until lightly charred, 8 to 10 minutes. Cut the kernels off the cob.
Whisk the vinegar, honey, cayenne, garlic powder and olive oil in a large bowl. Add the corn, beans, red onion, tomato, bell pepper, celery, jalapeño, garlic, parsley and oregano; toss until evenly coated. Season with salt and pepper. Cover with plastic wrap and refrigerate until slightly chilled. Serve with tortilla chips or on its own.
Photograph by Ryan Dausch
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