Easy Black Bean Corn Salad

In a large skillet, heat 2 Tbsp of the Olive Oil (1/2 cup) on medium-high heat and drop in half the Sweet Corn (6 ears). Once the corn starts to char and blister, take it out. About 4-5 minutes. Repeat with the rest of the corn. Put in a large bowl.

In the same pan, add 2 Tbsp of olive oil, drop in Red Onion (1), and Garlic (1 Tbsp), and sauté for 2-3 minutes until charred as well. Place in the mixing bowl with the corn.

Immediately add Unsalted Butter (1/2 cup) to the bowl and stir to combine to melt the butter cubes.

Add the Avocados (2), Black Beans (1 can), Fire Roasted Diced Chile (1 can), 1/3 cup of Lime Juice (4), Fresh Cilantro (1/3 cup), Salt (2 tsp), Ground Black Pepper (2 tsp), Crushed Red Pepper Flakes (1 tsp), and stir to combine. Top with Cotija Cheese (1/3 cup).

Serve with lime wedges and tortilla chips.