Roasted Mexican Corn Salad with Black Beans

4.5
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Combining the flavors of Mexican street corn and black beans will make a tasty and colorful side salad. Grill the corn ahead of time and refrigerate, if you like.

Submitted by Bibi
Published on July 9, 2021
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Servings:
10
Yield:
10 servings
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Ingredients

Original recipe (1X) yields 10 servings

  • 4 ears corn, husks and silks removed

  • 1 tablespoon vegetable oil

  • 1 (15 ounce) can black beans, rinsed and drained

  • 1 medium red bell pepper, seeded and diced

  • 1 medium jalapeno pepper, seeded and minced

  • 3 tablespoons diced red onion

  • 3 tablespoons mayonnaise

  • 3 tablespoons sour cream

  • 2 tablespoons fresh lime juice

  • 2 teaspoons taco seasoning mix, or to taste

  • ½ teaspoon salt, or to taste

  • ½ teaspoon ground black pepper, or to taste

  • 1 pinch cayenne pepper

  • ⅓ cup crumbled cotija cheese

  • ⅓ cup chopped fresh cilantro

  • 3 medium green onions, white and green parts, finely chopped

  • ½ cup cherry tomatoes, or to taste

Directions

  1. Preheat an outdoor grill for high heat and lightly oil the grate. Brush corn with vegetable oil.

  2. Grill corn on the preheated grill until some kernels are lightly charred on all sides, about 12 minutes. Use tongs to turn corn, every 3 to 4 minutes, to expose more kernels to the heat. Remove from grill and allow to cool.

  3. Cut kernels into a large bowl. Add black beans, bell pepper, jalapeno pepper, and red onion.

  4. Combine mayonnaise, sour cream, lime juice, taco seasoning, salt, black pepper, and cayenne in a small bowl; mix until well combined. Pour over the salad and toss until well mixed. Sprinkle with cotija crumbles, cilantro, and green onions. Garnish with cherry tomatoes. Serve chilled, or at room temperature.

Cook's Notes:

Cayenne pepper is optional. You can use 1 to 2 teaspoons chili powder instead of taco seasoning, if you enjoy more heat.

You can grill the corn the day before, cut off the kernels, and store in the refrigerator until ready to use. Leftover salad keeps in a sealed container up to 3 days.

Nutrition Facts (per serving)

149 Calories
8g Fat
17g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 149
% Daily Value *
Total Fat 8g 10%
Saturated Fat 2g 11%
Cholesterol 8mg 3%
Sodium 407mg 18%
Total Carbohydrate 17g 6%
Dietary Fiber 5g 16%
Total Sugars 2g
Protein 5g 10%
Vitamin C 23mg 26%
Calcium 58mg 4%
Iron 1mg 7%
Potassium 313mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.