Print

Smoky Charred Corn & Black Bean Salad: Easy Summer Recipe

Smoky Charred Corn and Black Bean Salad - featured image
Print Recipe

This Smoky Charred Corn and Black Bean Salad with Lime Crema is a quick, crowd-pleasing summer side dish featuring charred corn, black beans, and a tangy lime crema. Perfect for barbecues and potlucks, it’s naturally gluten-free and can be made vegan.

Ingredients

Scale
  • 4 ears fresh corn, husked
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup fresh cilantro, chopped (stems included)
  • 1 jalapeño, seeded and minced
  • 1 medium avocado, diced (optional but recommended)
  • 1/2 cup sour cream
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 teaspoon lime zest
  • 1 small garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon smoked paprika (optional)
  • Tortilla chips (for serving, optional)
  • Extra lime wedges (for serving, optional)
  • Cotija cheese or queso fresco, crumbled (for serving, optional)

Instructions

  1. Preheat the grill to medium-high heat, about 400-450°F (200-230°C).
  2. Husk the corn and remove all silk. Pat dry, brush lightly with olive oil, and season with a pinch of salt.
  3. Place corn directly on grill grates. Cook for 8-12 minutes, turning every 2-3 minutes, until charred with deep brown and black spots. Let cool on a cutting board for 5 minutes.
  4. While corn cools, whisk together sour cream, lime juice, lime zest, minced garlic, salt, and smoked paprika (if using) in a small bowl. Cover and refrigerate.
  5. Stand each ear of corn upright on a cutting board and slice kernels off the cob. You should have about 3 cups.
  6. In a large bowl, combine charred corn, black beans, cherry tomatoes, red onion, cilantro, and jalapeño. If using avocado, fold it in gently.
  7. Drizzle about half the lime crema over the salad and toss. Serve remaining crema on the side. Garnish with extra cilantro, cotija cheese, and lime wedges if desired. Serve at room temperature or slightly chilled.

Notes

For a vegan version, swap sour cream for thick cashew cream or full-fat coconut yogurt. Omit cotija cheese or use a vegan alternative. The salad can be made ahead (without avocado and crema) up to 24 hours in advance. Add avocado and crema just before serving.

Nutrition

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

Find it online: https://spoonmira.com/smoky-charred-corn-and-black-bean-salad-easy-summer-recipe/