Black Bean Avocado Salsa with Corn

INGREDIENTS

• One 15.5-ounce can black beans, drained
• 1 serrano chile, seeded and finely diced
• 1/4 teaspoon minced garlic
• 1 ear corn, shucked
• Juice of 1 to 2 limes
• 2 ripe but firm avocadoes, pitted and diced
• Pinch cayenne pepper
• 3 scallions, finely chopped
• Kosher salt and freshly ground black pepper
• 1 cup quartered cherry tomatoes
• 1 teaspoon agave syrup
• 2 tablespoons extra-virgin olive oil, plus extra for rubbing the corn
• 3 tablespoons chopped fresh cilantro
• 1/2 teaspoon ground cumin
• 1/2 medium red onion, diced