While your grill preheats to medium-high heat, prepare all your ingredients so you can work quickly once the corn is cooked. Rinse and drain the black beans in a colander, then set aside. Seed and finely dice the red jalapeno, finely chop the scallions and cilantro, and roughly chop the green chiles. Juice the limes to get about 6 tablespoons of fresh juice. Having everything ready will make assembly seamless and ensure the salsa comes together at peak freshness.

Place the husked corn ears directly on the grill grates and cook for about 8-10 minutes, rotating occasionally, until the kernels are tender and develop light char marks. This caramelization adds essential smoky depth to the salsa. Once cooked, let the corn cool for a minute, then stand each ear upright on a cutting board and carefully slice the kernels off the cob using a sharp knife, working from top to bottom. I find the easiest method is to rest the cob in a shallow bowl to catch the kernels and any juices that escape—those juices add flavor to the final dish.

In a large mixing bowl, combine the grilled corn kernels from Step 2 with the prepared black beans, green chiles, jalapeno, scallions, and cilantro from Step 1. Pour the fresh lime juice over the mixture and drizzle with olive oil. Sprinkle the ground cumin, salt, and black pepper over everything, then gently toss until all ingredients are evenly distributed and the flavors are well combined. I like to taste a spoonful at this point and adjust the lime juice or salt as needed—the salsa should be bright and balanced with a gentle kick from the jalapeno.