1. Prepare corn: remove fresh corn from cob, drain and rinse canned corn, or defrost frozen corn. In a nonstick skillet on medium heat, add a splash of grapeseed oil before the corn. Add a pinch of salt and pepper, and stir every couple mins until it starts to stick and brown. Then, add 1 Tbsp of diced jalapeno and cook for 1 more minute. Remove from heat and add agave if desired. Place into a medium mixing bowl. 

2. Prepare beans: place beans into a strainer and rinse until water runs clear. Add beans to mixing bowl with the corn. 

3. Mix it: add the remaining ingredients - jalapeno, salsa and lime juice - to the mixing bowl and gently stir to combine. To store, cover and refrigerate for up to 5 days.

4. Serve: serve with tortilla chips, on top of a salad, or as an enchilada filling. Enjoy!