Prepare your grill or grill pan: Heat your grill to medium-high, about 200°C. You want a strong, even heat. While it heats, brush each ear of corn with the 2 tablespoons of olive oil. The oil should glisten but not pool. You should hear a faint sizzle if you hold a hand near the grates.

Grill the corn: Place the corn directly on the grates. Let it cook, turning every 3–4 minutes with tongs, until the kernels are charred in patches and a deep golden-brown. This takes about 12–15 minutes total. You will smell a sweet, toasty aroma and hear a gentle popping sound as the kernels blister. The corn should be tender when pierced with a knife, with blackened spots that are not burnt through.

Rest and cool the corn: Transfer the grilled corn to a cutting board. Let it rest for 5 minutes—this step is crucial, as the residual heat continues to soften the kernels. Once cool enough to handle, stand each ear upright and slice the kernels off the cob with a sharp knife. Work from top to bottom, rotating the ear as you go. Collect the kernels in a large bowl; you should have about 4 cups.

Build the salad base: To the bowl of corn, add the drained black beans, diced red bell pepper, red onion, minced jalapeño (if using), and half of the chopped coriander. Toss gently to combine. The colours should be vivid: yellow, black, red, and green.

Whisk the dressing: In a small bowl or jar, combine the lime juice, extra virgin olive oil, ground cumin, smoked paprika, salt, black pepper, and honey. Whisk vigorously until the dressing is emulsified and slightly thickened. Taste it—it should be tangy with a warm, smoky undertone. Adjust salt if needed.

Dress and rest the salad: Pour the dressing over the corn and bean mixture. Fold everything together with a large spoon until every kernel and bean is coated. Cover the bowl with a plate or cling film and let it sit at room temperature for at least 15 minutes. This resting time allows the flavours to marry—the corn absorbs the lime, and the cumin mellows into the beans.

Finish with avocado and coriander: Just before serving, dice the avocados and gently fold them into the salad. Sprinkle the remaining coriander on top. Taste once more and add a final pinch of salt or a squeeze of lime if needed. The avocado should remain in distinct, creamy chunks, not mashed into the salad.