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Grilled Mexican Corn and Black Bean Salad
5 from 21 votes

Grilled Mexican Corn and Black Bean Salad

Grilled Mexican Corn and Black Bean Salad mixes smoky grilled corn, charred zucchini, and red onion with black beans, fire-roasted green chiles, fresh lime juice, cilantro, and seasoned butter. The salad balances charred sweetness, earthy beans, and zesty freshness with a well-salted, slightly spicy finish.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8
Calories: 368 kcal
Course: Side Dish, Salad
Cuisine: Mexican

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Add the butter cubes to the bowl and stir to combine.
  8. Add the zucchini, red onions, black beans, green chiles, lime juice, cilantro, salt, pepper, optional chile flakes, and stir to combine.
  9. Taste and decide what tweaks you need to make, i.e. more salt, pepper, lime juice, cilantro, pinch of cayenne, etc.
  10. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 368

% 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.