Creating this amazing Beans and Grilled Corn Salad with Cilantro-Lime Crema is simple if you follow these steps:

1. Grill the Corn: Preheat your grill to medium-high heat. Grill the corn on the cob for about 10-15 minutes, turning occasionally until charred on all sides. Remove from heat and let cool.

2. Prep the Veggies: While the corn is grilling, prepare the other vegetables. Dice the red bell pepper, chop the red onion and cilantro, halve the cherry tomatoes, and dice the avocado.

3. Make the Crema: In a small bowl, combine the sour cream (or Greek yogurt), mayonnaise, lime juice, minced garlic, and chopped cilantro. Mix well, adding salt to taste. Set aside.

4. Cut the Corn: Once cooled, carefully cut the corn kernels off the cob and add to a large mixing bowl.

5. Combine Ingredients: To the bowl of corn, add the black beans, diced bell pepper, chopped onion, cherry tomato halves, and diced avocado.

6. Dress the Salad: Drizzle the olive oil over the mixture and season with salt and pepper. Gently toss everything together to combine.

7. Add the Crema: Pour the cilantro-lime crema over the salad and gently fold until everything is coated evenly.

8. Chill: For optimal flavor, let the salad chill in the refrigerator for about 10-20 minutes before serving.

9. Serve: Give the salad a final light toss, and it’s ready to be enjoyed!

Following these simple instructions will yield a wonderful salad that is both refreshing and satisfying.