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Bright Summer Grilled Corn and Black Bean Salad with Lime Crema

grilled corn and black bean salad - featured image
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A smoky, sweet, and tangy summer salad featuring charred grilled corn, creamy black beans, and a bright lime crema. Perfect for barbecues and potlucks, this easy 30-minute recipe turns a kitchen mishap into a crowd-pleasing favorite.

Ingredients

Scale
  • 4 ears fresh corn, husked
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 large red bell pepper, diced (about 1 cup)
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped fresh cilantro
  • 1 jalapeño, seeded and minced (optional)
  • 1/4 cup crumbled cotija cheese or feta cheese (optional)
  • 1/2 cup sour cream or Mexican crema
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1 small clove garlic, minced
  • 1/4 teaspoon salt, plus more to taste
  • Pinch of cumin (optional)
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • Extra cilantro and lime wedges for garnish

Instructions

  1. Preheat your grill to medium-high heat (about 400°F or 200°C). While it’s heating, husk the corn and remove all the silk.
  2. Brush the corn with the 2 tablespoons of olive oil. Season lightly with salt and pepper.
  3. Grill the corn for 10-12 minutes, turning every 2-3 minutes with tongs, until deep char marks appear and some kernels pop and brown.
  4. While the corn grills, make the crema: In a small bowl or jar, combine sour cream, lime juice, lime zest, minced garlic, salt, and optional cumin. Whisk or shake until smooth. Taste and adjust seasoning. Set aside in the fridge to thicken.
  5. In a large mixing bowl, combine the drained and rinsed black beans, diced red bell pepper, chopped red onion, chopped cilantro, and minced jalapeño (if using). Stir gently.
  6. Once the corn is cool enough to handle (about 5 minutes), stand an ear upright on a cutting board and cut the kernels off using a sharp knife. Add kernels to the bowl with the other vegetables.
  7. Pour the lime crema over the salad and gently fold everything together until the dressing coats all ingredients.
  8. Season with additional salt, pepper, or lime juice to taste. Sprinkle crumbled cotija cheese and extra cilantro on top. Serve immediately at room temperature, or chill for 30 minutes for a colder salad.

Notes

For best results, keep the crema separate if making ahead and add just before serving to prevent the salad from becoming watery. Let the grilled corn cool completely before cutting kernels to reduce moisture. For a vegan version, use cashew cream or plant-based yogurt and omit the cheese.

Nutrition

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

Find it online: https://sofiaspice.com/bright-summer-grilled-corn-and-black-bean-salad-with-lime-crema/