Grilled Mexican Corn and Black Bean Salad

Add the corn to a large plate and evenly drizzle the corn with about 4 tablespoons olive oil, and rub it in evenly over the corn.

To a grill basket, add the zucchini, red onions, evenly drizzle with about 4 tablespoons olive oil, and toss with your hands to coat evenly.

Place the corn on the grill on the cooler side and grill for about 7 to 8 minutes, turning the ears every minute or two by one-quarter turn, or as needed so that corn is cooking evenly and isn't burning.

Place the grill basket next to the corn on the warmer side, and toss the zucchini and red onion in the basket every few minutes to ensure even cooking. I find that they will take a few minutes longer to cook than the corn but grills vary widely so cook until all components are done to your liking.

After the corn is cooked, cut the corn off the ears with a sharp knife and place into a large bowl. Tip - If you have rubber kitchen gloves, use them as heat protection for your hands or hold the tip of the corn with a pot holder. You want to start shaving the ears when the corn is still fairly warm so the butter will melt.

Add the butter cubes to the bowl and stir to combine.

Add the zucchini, red onions, black beans, green chiles, lime juice, cilantro, salt, pepper, optional chile flakes, and stir to combine.

Taste and decide what tweaks you need to make, i.e. more salt, pepper, lime juice, cilantro, pinch of cayenne, etc.

Salad can be served warm, at room temp, or chilled from the fridge.