Remove the husk and filament layers, and grill the fresh corn onto a hot pan or skillet for 15-20 minutes (or to taste). Allow to cool completely then start cutting downward the corn off the cob with a sharp knife and a gentle sawing motion. Tip: placing the cob on top of the center of a fluted tube pan is an handy trick to prevent the kernels to go everywhere.
Chop all the veggies to small cubes and drain the beans.
Add the grilled corn, beans, bell pepper, tomatoes, coriander, red onion and chili pepper to a large mixing bowl. Drizzle the oil on top, squeeze the juice of the lime and sprinkle over all the spices and the salt.
Mix well with a spoon or spatula and place in the fridge for a minimum of 10 minutes before serving. This step is important to allow all the flavours to combine.
Serve with tortilla chips or with tacos..and enjoy!
This Easy Tex-Mex Corn Salad can be stored in the fridge for up to 4 days.