Charred Corn and Black Bean Salad Recipe
30min
25min
6-8
Side Dish
Mexican
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.
Ingredients
- 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
Directions
Char the Corn
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.
Assemble the Salad
Meanwhile, using a fork, mash the browned garlic to a paste with a pinch of salt. Add the mayonnaise, lemon juice, and a pinch of cayenne pepper, and stir to combine.
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
