Grilled Mexican Corn and Black Bean Salad
User Reviews
5
Grilled Mexican Corn and Black Bean Salad
Description
This salad features ears of corn grilled until evenly cooked with some char, alongside chunks of zucchini and red onion tossed in olive oil and grilled in a basket to develop a tender, slightly caramelized texture. The corn kernels are removed from the cob and combined with drained black beans and fire-roasted green chiles.
The dressing and seasoning include diced unsalted butter, fresh lime juice, minced cilantro, kosher salt, black pepper, and optional red chili flakes for heat. The salad has a balance of warm grilled vegetables, creamy butter, bright citrus, and fresh herb flavors with a spicy kick if desired.
Salt should be added generously but gradually, keeping in mind the saltiness of canned black beans and butter used. The salad works well as a side for grilled meats or as a light, flavorful vegetable dish. It maintains its flavor for days refrigerated and can be frozen with some texture changes to zucchini.
Ingredients
- 6 sweet corn husks and silks removed, ears, fresh
- 8 tablespoons olive oil divided
- 1 zucchini cut into chunky bite-sized pieces, jumbo or 2 medium/large
- 1 red onion cut into chunky bite-sized pieces, large
- ½ cup butter diced into medium cubes, unsalted
- black beans drained and rinsed, canned
- green chiles do not drain, fire-roasted, 4-ounce can
- ¼ to ⅓ cup lime juice or to taste, fresh
- ¼ to ⅓ cup cilantro finely minced, fresh
- 1 tablespoon kosher salt or to taste (See Notes)
- 2 teaspoons black pepper or to taste, freshly ground
- 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
- Use the full tablespoon of salt gradually to season adequately given the volume of vegetables and beans.
- If canned black beans or butter contain salt, adjust added salt downward.
- For a vegan version, substitute butter with a vegan buttery spread; the recipe is naturally gluten-free.
- The salad keeps airtight in the refrigerator up to 5 days, and freezes well up to 4 months though the zucchini texture may change upon thawing.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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