Recipe courtesy of Guy Fieri
Save Recipe Print
Total:
20 min
Prep:
5 min
Inactive:
5 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Prep:
5 min
Inactive:
5 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the grill over medium-high heat.

Rub the shucked corn with olive oil and place onto the grill and cook until nicely charred on all sides, about 5 minutes per side. Allow to cool slightly prior to removing the kernels and transferring to a large bowl.

Add the cherry tomatoes, avocados, black beans and onions to the grilled corn kernels.

Mix together the 2 tablespoons olive oil, agave, cumin, garlic, lime juice, serrano, cayenne, and salt and black pepper to taste in a separate bowl. Whisk together, as you would to make a vinaigrette, and pour over the corn mixture. Mix together gently so everything is coated well, and then fold in the cilantro and scallions.

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