1. Prepare the Corn for Grilling: Start by husking your fresh corn. Lightly brush each ear with 2 tablespoons of olive oil. Season with a pinch of salt and pepper. This helps prevent sticking and adds flavor during grilling.

2. Grill the Corn: Preheat your grill or grill pan to medium-high heat. Place the oiled corn directly on the grates. Grill for 8-12 minutes, turning occasionally, until the kernels are tender and lightly charred in spots. You’re looking for a nice golden-brown color with some darker, smoky marks. Once cooked, remove from the grill and let cool slightly.

3. Cut Corn from the Cob: Once the grilled corn is cool enough to handle, stand each cob upright in a large bowl. Using a sharp knife, carefully slice downwards to remove the kernels from the cob. Collect all the kernels in the bowl.

4. Combine Salad Ingredients: To the bowl with the corn kernels, add the rinsed and drained black beans, diced red bell pepper, finely diced red onion, and chopped fresh cilantro. Gently toss everything together to combine.

5. Whisk the Zesty Dressing: In a small separate bowl, whisk together the 1/4 cup olive oil, fresh lime juice, apple cider vinegar, honey (or maple syrup), ground cumin, and chili powder. Season the dressing with salt and black pepper to taste. Whisk until well combined and slightly emulsified.

6. Dress and Serve: Pour the prepared dressing over the corn and black bean mixture. Toss gently to ensure all the ingredients are evenly coated. For best flavor, let the salad sit for at least 10-15 minutes before serving to allow the flavors to meld.