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Cozy Grilled Corn and Black Bean Salad with Easy Lime Crema

grilled corn and black bean salad - featured image
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A smoky, tangy, and creamy grilled corn and black bean salad with a bright lime crema. This comforting dish is perfect for summer barbecues or cozy dinners, bringing a taste of a beloved Santa Fe taqueria to your table.

Ingredients

Scale
  • 4 ears of fresh corn, husked
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 medium red bell pepper, diced small (about 1 cup)
  • 1/2 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño, seeds removed and minced (optional)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1 small garlic clove, minced
  • Pinch of salt
  • Extra cilantro sprigs (for garnish, optional)
  • Crumbled cotija cheese (for garnish, optional)
  • Lime wedges (for garnish, optional)

Instructions

  1. Preheat your grill to medium-high heat (about 400°F / 200°C). While it heats, husk the corn and remove all the silk. Pat the ears dry with a paper towel.
  2. Grill the corn for 8-10 minutes, turning every 2 minutes with tongs, until deeply charred and tender.
  3. Let the corn cool for about 5 minutes on a cutting board. Meanwhile, drain and rinse the black beans, and dice the bell pepper and red onion.
  4. Cut the kernels off the cob: stand each ear upright and slice downward with a sharp knife. Rotate and repeat until all kernels are removed.
  5. Make the lime crema: In a small bowl, whisk together the sour cream, mayonnaise, lime juice, lime zest, minced garlic, and a pinch of salt. For extra smoothness, blitz in a blender for 10 seconds. Set aside.
  6. Assemble the salad: In a large mixing bowl, combine the grilled corn kernels, black beans, diced bell pepper, red onion, cilantro, and jalapeño (if using). Sprinkle with ground cumin and smoked paprika, and season with salt and pepper. Toss gently.
  7. Add the crema and toss: Pour the lime crema over the salad and fold it in until evenly coated. Do not overmix.
  8. Let it rest for 5-10 minutes at room temperature to allow flavors to meld.
  9. Taste and adjust seasoning as needed.
  10. Serve and garnish: Transfer to a serving bowl and top with extra cilantro, crumbled cotija cheese, and lime wedges. Serve warm or at room temperature.

Notes

For best results, serve within an hour of making. If making ahead, prep components separately and add crema just before serving. To mellow raw onion, soak diced red onion in cold water for 5 minutes and drain. For a vegan version, use plant-based sour cream and mayonnaise. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; stir before serving and reheat gently in a skillet over low heat.

Nutrition

Keywords: grilled corn salad, black bean salad, lime crema, summer salad, vegetarian, gluten-free, easy side dish

Find it online: https://piperplate.com/cozy-grilled-corn-and-black-bean-salad-with-easy-lime-crema/