Step 1

Marinate the shallots. In a small bowl, mix together the sliced shallots, sliced jalapeños, lime juice, and extra virgin olive oil. Season with cumin, salt to taste, and a few cracks of pepper. Toss gently and marinate on the counter for 20 minutes (or up to 30 minutes), until the shallots are softened.

Step 2

If using a grill pan, open the windows and/or turn on your oven fan for ventilation. Lightly brush the cobs of corn with a bit of olive oil.

Step 3

Grill the corn. Heat a grill pan over high heat. Once the pan is very hot, add the corn cobs in a single layer. Grill for 10-12 minutes, using tongs to turn the cobs occasionally so that each side gets some char. Remove from the heat and set aside.

Step 4

Grill the tomatoes. Combine the cherry tomatoes with 2 teaspoons of olive oil, and season with salt and pepper. Return the grill pan to high heat. Once hot, add the tomatoes and grill for 3 minutes, turning occasionally, until charred and blistered, 3 to 5 minutes. Set aside on a plate to cool.

Step 5

Shave the corn. When the corn is cool enough to touch, position an ear of corn upright in a large bowl. Use a knife in a downward direction to shave the corn kernels, allowing the kernels to drop into the bowl.

Step 6

Assemble the salad: To the corn, add the grilled tomatoes, marinated shallot mixture including the liquid, pinto beans, and cilantro. Toss with the corn to combine. Add the avocado and gently toss. Taste for seasonings, adding a squeeze or two lime of juice and more salt or pepper to your taste.