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Charred Corn and Black Bean Salad

  • Side
  • Salad
  • Grace Parisi
  • Family friendly
  • Active Time:20 min
  • Total Time:25 min
  • Servings:6-8
  • Difficulty:Easy
Photo by Julia Gartland

This simple side dish is great at picnics and dinner tables alike. Serve it alongside grilled fish or salmon burgers or spoon it into fish tacos with a squeeze of lime. The salty, dry queso fresco does well at room temperature, but you can swap the mayonnaise with the same amount of neutral oil for fridgeless dining.


  • 4 ears fresh corn, husked

  • Neutral oil, such as canola or grapeseed, for brushing

  • 2 (14-ounce) cans black beans, drained and rinsed

  • 1 cup crumbled queso fresco or feta’ cheese

  • ¼ cup mayonnaise

  • ¼ cup freshly squeezed lime juice

  • ¼ cup chopped fresh cilantro leaves and stems

  • 2 scallions, white and green parts, thinly sliced

  • Salt and freshly ground pepper


Char the Corn

Prepare a grill for direct cooking over high heat (about 450°F). Brush the grill grates clean. Alternatively, preheat a broiler with a rack nearest to the heat source. Brush the corn lightly with oil and grill or broil, turning occasionally, until charred in spots, 5 to 6 minutes. Let sit until cool enough to handle.

Assemble the Salad

Cut the kernels from the cobs and transfer them to a serving bowl. Add the black beans, queso fresco, mayonnaise, and lime juice. Fold in the cilantro and scallions, then season with salt and pepper. Serve at room temperature or lightly chilled.


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