Description
A quick and easy side dish featuring charred corn, creamy black beans, and a tangy lime crema. Perfect for weeknights or gatherings, this salad is smoky, bright, and endlessly adaptable.
Ingredients
Scale
- 3 cups frozen or fresh corn kernels (about 4 ears of fresh corn, or one 16-ounce bag of frozen)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 medium red bell pepper, diced small
- ½ cup red onion, finely diced
- 1 jalapeño, seeded and minced (optional)
- ¼ cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- Salt and black pepper to taste (about ½ teaspoon salt and ¼ teaspoon pepper)
- ½ cup cherry tomatoes, halved (optional)
- ½ cup sour cream
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 small garlic clove, minced or grated
- ¼ teaspoon salt
- 1–2 tablespoons milk or water
Instructions
- Prep your ingredients first. Dice the red bell pepper, red onion, and jalapeño. Halve the cherry tomatoes if using. Chop the cilantro. Drain and rinse the black beans. Zest and juice the lime.
- Make the lime crema. In a small bowl, combine the sour cream, lime juice, lime zest, minced garlic, and salt. Whisk until smooth. Add milk or water one tablespoon at a time until it reaches a drizzling consistency. Set aside.
- Heat your skillet. Place your cast iron skillet over high heat for 3-4 minutes. Add 2 tablespoons of olive oil and swirl to coat.
- Char the corn. Add the corn kernels in a single layer. Let it sit undisturbed for 2-3 minutes until the underside is deeply charred. Stir and let it char on another side. Total time is about 6-8 minutes.
- Season the corn. During the last minute of cooking, sprinkle the smoked paprika, cumin, and garlic powder over the corn. Stir to coat. Remove from heat immediately if needed to avoid burning.
- Cool the corn slightly. Transfer the charred corn to a large mixing bowl. Let it sit for 5 minutes.
- Combine the salad. Add the drained black beans, diced red bell pepper, red onion, jalapeño (if using), cherry tomatoes, and chopped cilantro to the bowl with the corn. Toss gently. Season with salt and pepper to taste.
- Add the crema. Drizzle about half the lime crema over the salad and toss gently. Reserve the remaining crema for serving.
- Let it rest. Let the salad sit at room temperature for 10-15 minutes before serving.
- Serve and finish. Transfer to a serving bowl or platter. Drizzle with the remaining lime crema. Garnish with extra cilantro and a sprinkle of smoked paprika if desired.
Notes
For best char, don’t stir the corn too much. Use frozen corn straight from the bag. Toast spices in the pan for extra flavor. Rinse black beans well. Let the crema sit for 10-15 minutes before using. Season in layers. Trust your senses and adjust as needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 235
- Sugar: 6
- Sodium: 480
- Fat: 11
- Saturated Fat: 3.5
- Carbohydrates: 33
- Fiber: 8
- Protein: 9
Keywords: smoky grilled corn, black bean salad, lime crema, summer salad, side dish, vegetarian, gluten-free