Grilled Mexican Corn and Black Bean Salad
User Reviews
5.0
21 reviews
Excellent
Grilled Mexican Corn and Black Bean Salad
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An EASY corn salad with black beans, zucchini, red onions, cilantro, lime juice, and more!! So much Mexican-inspired FLAVOR in every bite of this family favorite recipe that's sure to be a hit!!
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Ingredients
- 6 ears fresh sweet corn husks and silks removed
- 8 tablespoons olive oil divided
- 1 jumbo or 2 medium/large zucchini cut into chunky bite-sized pieces
- 1 large red onion cut into chunky bite-sized pieces
- ½ cup unsalted butter diced into medium cubes
- one 15-ounce can black beans drained and rinsed
- one 4-ounce can fire-roasted green chiles do not drain
- ¼ to ⅓ cup fresh lime juice or to taste
- ¼ to ⅓ cup fresh cilantro finely minced
- 1 tablespoon kosher salt or to taste (See Notes)
- 2 teaspoons freshly ground black pepper or to taste
- 1 to 3 teaspoons red chile flakes optional and to taste
Instructions
- Preheat grill to medium-high heat. Tip - I recommend keeping the side with the corn slightly cooler than the side with the zucchini and red onion.
- Add the corn to a large plate and evenly drizzle the corn with about 4 tablespoons olive oil, and rub it in evenly over the corn.
- To a grill basket, add the zucchini, red onions, evenly drizzle with about 4 tablespoons olive oil, and toss with your hands to coat evenly.
- Place the corn on the grill on the cooler side and grill for about 7 to 8 minutes, turning the ears every minute or two by one-quarter turn, or as needed so that corn is cooking evenly and isn't burning.
- Place the grill basket next to the corn on the warmer side, and toss the zucchini and red onion in the basket every few minutes to ensure even cooking. I find that they will take a few minutes longer to cook than the corn but grills vary widely so cook until all components are done to your liking.
- After the corn is cooked, cut the corn off the ears with a sharp knife and place into a large bowl. Tip - If you have rubber kitchen gloves, use them as heat protection for your hands or hold the tip of the corn with a pot holder. You want to start shaving the ears when the corn is still fairly warm so the butter will melt.
- Add the butter cubes to the bowl and stir to combine.
- Add the zucchini, red onions, black beans, green chiles, lime juice, cilantro, salt, pepper, optional chile flakes, and stir to combine.
- Taste and decide what tweaks you need to make, i.e. more salt, pepper, lime juice, cilantro, pinch of cayenne, etc.
- Salad can be served warm, at room temp, or chilled from the fridge.
Notes
- Salt: I do mean 1 tablespoon and not teaspoon, but add salt slowly, and to taste of course. However, don’t be afraid to add sufficient salt to this salad. I realize that 1 tablespoon sounds like a lot but there are six ears of corn, one jumbo or two medium zucchini, a can of no-salt added black beans, and more! It’s a lot of food to season and it’s really important to add enough salt, and also pepper, to bring this dish to life.
- If you use black beans with salt (mine were no salt) or salted butter, you won't need to add nearly as much salt.
- Vegan: To keep this dish vegan, use a vegan buttery spread rather than butter. The dish is naturally gluten-free.
- Storage: Salad will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months, noting the texture of the zucchini will change upon thawing.
- Adapted from Grilled Corn and Avocado Salad.
Nutrition Information
Show Details
Serving
1
Calories
368kcal
(18%)
Carbohydrates
29g
(10%)
Protein
8g
(16%)
Fat
26g
(40%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
16g
Cholesterol
31mg
(10%)
Sodium
977mg
(41%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 368kcal | 18% |
| Carbohydrates | 29g | 10% |
| Protein | 8g | 16% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 16g | 94% |
| Cholesterol | 31mg | 10% |
| Sodium | 977mg | 41% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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