Print

Zesty Grilled Corn & Black Bean Salad with Lime Crema

zesty grilled corn and black bean salad with lime crema - featured image
Print Recipe

A bright, smoky, and creamy salad made with grilled corn, black beans, and a tangy lime crema. Perfect for cookouts, weeknight dinners, or a light lunch.

Ingredients

Scale
  • 4 ears fresh corn, husked
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1/2 cup red onion, finely diced
  • 1 jalapeño, seeded and minced
  • 1/2 cup fresh cilantro, chopped
  • 1 medium avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup sour cream
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest (optional)
  • 1 clove garlic, minced
  • Salt, to taste
  • Extra cilantro sprigs (optional garnish)
  • Crumbled cotija cheese, about 1/4 cup (optional garnish)
  • Lime wedges (optional garnish)

Instructions

  1. Preheat your grill or grill pan to medium-high heat (about 400°F or 200°C). Husk the corn and brush each ear with olive oil. Season lightly with salt and pepper.
  2. Grill the corn for 10-12 minutes, turning every 2-3 minutes with tongs, until charred on all sides. Set aside to cool for 5 minutes.
  3. While the corn cools, make the lime crema: In a small bowl, whisk together sour cream, lime juice, lime zest (if using), minced garlic, and a pinch of salt. Set aside.
  4. In a large mixing bowl, combine the drained black beans, diced red onion, minced jalapeño, chopped cilantro, and halved cherry tomatoes. Toss gently.
  5. Cut the grilled corn off the cob by holding each ear upright and slicing downward with a sharp knife. Add the kernels to the bowl with the bean mixture.
  6. Gently fold in the diced avocado. Pour the lime crema over the salad and toss until evenly coated.
  7. Taste and adjust seasoning with more salt, pepper, or lime juice as needed. Let the salad sit for 5 minutes before serving to allow flavors to meld.

Notes

For best results, let the corn cool before cutting to avoid squishing kernels. The lime crema can be made up to 2 days ahead. Add avocado just before serving to prevent browning. The salad tastes even better the next day.

Nutrition

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

Find it online: https://lumalunch.com/zesty-grilled-corn-and-black-bean-salad-with-lime-crema/