The recipe is derived from the grilled Mexican corn esquites
Ingredients
1 small red onion, thinly sliced
2 large small jalapeño peppers, thinly sliced
1/3 cup (75-80 mL) lime juice, plus 1 extra lime for finishing
4 tablespoons extra virgin olive oil, divided
Kosher salt to taste
black pepper to taste
6 ears of corn or 2 cups corn kernels
1/2 teaspoon paprika
1 pint cherry tomatoes, sliced in half or quarters
1 (15-ounce/440g) can of cannellini beans drained and rinsed
2 medium ripe avocados, diced
3 tablespoons fresh basil leaves, slivered
Preparation
In a large bowl, mix together the thinly sliced red onions, thinly sliced jalapeños, 1/3 cup lime juice, and 3 tablespoons of the extra virgin olive oil. Season with salt and black pepper and marinate the mixture for 30 minutes or more.
Shave the corn kernels from the cobs.
Heat a large cast iron skillet over medium-high heat with the remaining 1 1/2 tablespoons of the extra virgin olive oil. Add the corn kernels. Cook the corn for 3-5 minutes until charred in spots while tossing them.Add the paprika during the cooking and toss to combine.
Add the charred corn to the bowl with the marinated onions and jalapeños. Add the sliced cherry tomatoes and drained beans. Season to taste with salt and pepper and the juice from the extra lime, toss to combine and taste to adjust the seasonings if required.
Add the basil and toss to combine. If serving the salad immediately, dice the avocado and mix gently to combine.
12 minutes 
