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Crispy Grilled Corn and Black Bean Salad

Crispy Grilled Corn and Black Bean Salad - featured image
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A vibrant, hearty side salad featuring charred sweet corn, earthy black beans, and a zesty lime dressing. This quick 15-minute recipe offers a perfect balance of smoky, crunchy, and fresh flavors, making it ideal for summer gatherings or game day.

Ingredients

Scale
  • 4 large ears fresh corn on the cob
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/2 medium red onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 3–4 fresh limes, juiced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt (plus more to taste)
  • Black pepper to taste
  • 1/4 cup feta or Cotija cheese, crumbled
  • 1 small jalapeño, seeded and minced (optional)
  • 1 avocado, diced

Instructions

  1. Shuck the corn completely, removing all silk, and pat the cobs dry with paper towels.
  2. Preheat a grill to medium-high heat (or heat a cast-iron skillet over medium-high heat with a splash of oil).
  3. Place corn cobs directly on the grill grates. Let sit for 2-3 minutes without moving to achieve deep char marks. Rotate and repeat until all sides are blackened in spots and kernels are blistered. Remove and let cool slightly.
  4. Stand a cob upright on a cutting board. Using a sharp knife, slice downward to remove kernels. Rotate and repeat. Scrape the cob with the back of the knife to release ‘corn milk’.
  5. In a small bowl, whisk together lime juice, lime zest, olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper until emulsified.
  6. In a large mixing bowl, combine the warm corn kernels, black beans, diced red onion, and minced jalapeño.
  7. Pour the dressing over the mixture and toss gently to coat everything evenly. Taste and adjust seasoning if needed.
  8. Stir in the chopped cilantro and diced avocado. Top with crumbled feta or Cotija cheese.
  9. Serve immediately while the corn is still slightly warm.

Notes

For the best texture, ensure the corn is dry before grilling to promote charring rather than steaming. If making ahead, add the avocado and cheese just before serving to prevent browning and sogginess. The salad tastes even better the next day as flavors meld, though the corn may soften slightly.

Nutrition

Keywords: grilled corn salad, black bean salad, summer side dish, game day food, healthy salad, vegetarian recipe, gluten-free side, charred corn

Find it online: https://lunafeast.com/crispy-grilled-corn-and-black-bean-salad-easy-15-min-side/