Optional: 1 cup rinsed and drained black or kidney beans
Optional: 1/2 cup cotija cheese
Instructions
Shuck the corn and rub with the oil. Sear on all sides in a hot skillet (or throw them on the grill for a couple of minutes). Set aside.
Blister the serrano and the green onions in the same skillet (or on a grill).
Cut the kernels from the cobs. Dice the serrano, the green onions and the tomato.
Combine all these in a large bowl and add remaining ingredients. Stir to combine. Serve right away, slightly warm, or refrigerate to chill. Best served within 48 hours.