Looking for a dish that’s fresh, flavorful, and easy to make? Let me tell you about Mexican Corn and Black Bean Salad. This salad is a perfect mix of smoky grilled corn, hearty black beans, and a creamy lime dressing. It’s tangy, zesty, and packed with goodness. Bonus? It’s inspired by traditional Mexican cooking, where corn and beans have been staples for centuries.
I love this salad because it’s versatile. Need a quick side dish for your summer barbecue? Done. Craving something quick to prep ahead for a busy week? This works too. My version adds a creamy twist (hello, sour cream!) while still celebrating those bold Mexican flavors.
Let’s get into it.
Recipe Highlights
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Serves: 8
- Skill Level: Easy as pie!
- What You’ll Need:
- A grill or stovetop grill pan
- A sharp knife (to cut corn)
- A big mixing bowl
- Cutting board
- Tongs for grilling
Make-Ahead Tip: You can assemble this salad ahead of time and keep it in the fridge for up to a day. Just save any garnishes (like avocado) for last-minute freshness.
Ingredients
The Salad Base
- 8 ears of corn, grilled and cut off the cob (or 4 cups frozen corn if that’s easier). Fresh grilled corn gives it a smoky kick, but frozen works fine too.
- 1½ cups canned black beans, rinsed and drained. Grab low-sodium beans if you can!
- ½ cup green onions, thinly sliced (save some for garnish). They give a subtle onion flavor—not too strong.
- 2 tablespoons parsley or cilantro, finely chopped (plus more to sprinkle on top). Cilantro adds a classic Mexican flair. Parsley is a good alternative if cilantro isn’t your thing.
Creamy Lime Dressing
- Juice of 1 lime (~2 tablespoons). Fresh lime juice is key to the zingy flavor.
- 1 cup sour cream (or sub with Greek yogurt for a lighter option).
- 1 tablespoon olive oil for a smooth texture.
- 1 teaspoon chili powder (adjust to taste).
- ¼ teaspoon each of salt and black pepper (or more if needed).
How to Make It
Step 1: Grill Your Corn
Preheat the grill on medium-low. This keeps the corn from burning. Brush each cob lightly with olive oil and sprinkle with salt and pepper.
Lay the cobs on the grill and cook for about 2-3 minutes per side, turning regularly. You’re looking for those golden kernels with a little bit of char—it gives the salad so much flavor. Let the corn cool before slicing it off the cob.
No grill? No problem. Use a grill pan or broil the corn in your oven instead.
Step 2: Whisk the Dressing
In a small bowl, mix lime juice, sour cream, olive oil, chili powder, salt, and pepper. Whisk it well until the dressing looks smooth and creamy.
What to look for: The dressing should coat the back of a spoon—thick but still pourable.
Step 3: Toss the Salad Together
In a big mixing bowl, combine grilled corn, black beans, green onions, and your chopped parsley or cilantro. Pour the dressing over and gently stir until everything is covered in that creamy goodness.
Pop it in the fridge for at least an hour. This lets the flavors meld together and taste even better.
Step 4: Add the Final Touches
Right before serving, sprinkle on extra green onions and parsley or cilantro for a burst of color. Serve it chilled and get ready for compliments!
Pro Tip: Always let the corn cool completely before cutting it off the cob. Hot corn can turn mushy.
Make It Your Way
Dietary Swaps
- Vegan-Friendly: Replace sour cream with plant-based yogurt or cashew cream.
- Gluten-Free: Just check that your chili powder doesn’t sneak in gluten.
Spice It Up
If you love heat, toss in some diced jalapeños or add a pinch of cayenne to the dressing.
Customize It
- Want to impress your guests? Sprinkle some crumbled Cotija or feta cheese on top.
- Craving crunch? Add toasted pumpkin seeds (pepitas).
Serving and Storage Tips
Serving Ideas
This salad is a great side for grilled chicken or steak. You can even scoop it up with tortilla chips like a salsa—it’s that versatile.
How to Store It
Keep leftovers in an airtight container in the fridge for up to 3 days. The flavors get better with time, but don’t freeze it—it’ll mess with the texture.
Reheating? Don’t.
This salad is best enjoyed cold or at room temperature. If you’re adding avocado, do it right before serving to keep it fresh and green.
So, there you have it: a colorful, flavor-packed Mexican Corn and Black Bean Salad that’s perfect for any occasion. Whether you’re grilling out, meal-prepping, or just whipping up something easy for dinner, this recipe won’t let you down.
Enjoy every bite!
PrintMexican Corn and Black Bean Salad
This Mexican Corn and Black Bean Salad is a refreshing blend of smoky grilled corn, hearty black beans, and a creamy lime dressing. Perfect for summer barbecues or as a make-ahead side dish, it’s a crowd-pleaser that combines bold Mexican flavors with a creamy twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Salad, Side Dish
- Cuisine: Mexican
Ingredients
For the Salad
- 8 ears fresh corn, grilled and cut from the cob (or 4 cups frozen corn)
- 1½ cups canned black beans, rinsed and drained
- ½ cup green onions, thinly sliced (plus extra for garnish)
- 2 tablespoons parsley or cilantro, finely chopped (plus extra for garnish)
For the Dressing
- Juice of 1 lime (~2 tablespoons)
- 1 cup sour cream (substitute with Greek yogurt if desired)
- 1 tablespoon cooking oil (olive oil works well)
- 1 teaspoon chili powder (adjust to taste)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
Preheat your grill to medium-low heat. Remove husks from the corn, brush lightly with olive oil, and season with salt and pepper. Grill for about 2–3 minutes per side until kernels are golden and slightly charred. Let the corn cool completely before cutting the kernels off the cob.
Tip: If fresh corn isn’t available, use frozen corn—simply thaw and lightly roast it in a skillet for added flavor.
In a small bowl, whisk together lime juice, sour cream, cooking oil, chili powder, salt, and pepper until smooth. The dressing should be creamy yet pourable.
In a large mixing bowl, combine grilled corn kernels, black beans, green onions, and parsley or cilantro. Pour the dressing over the ingredients and toss gently to coat evenly.
Refrigerate the salad for at least one hour to let the flavors meld together. Garnish with extra green onions and parsley or cilantro before serving. Serve chilled and enjoy!
Notes
Serving Suggestions:
- Pair this salad with grilled meats like chicken or steak for a complete meal.
- Serve as a dip with tortilla chips for a fun appetizer option.
Tips & Tricks:
- Let the corn cool completely before cutting to avoid mushy kernels.
- For added crunch, sprinkle toasted pumpkin seeds or crumbled Cotija cheese on top before serving.
Storage & Reheating:
- Store leftovers in an airtight container in the refrigerator for up to three days. This salad is best served cold or at room temperature—no reheating required! Avoid freezing as it may affect texture.
This easy-to-make salad is perfect for any occasion—light yet satisfying with its creamy dressing and smoky undertones. Happy cooking!
