Corn Salad
from kristineskitchenblog.comThis corn salad is made with fresh sweet corn, black beans, avocado, tomatoes and a zesty chili-lime dressing. Grilling the corn brings a lovely smoky flavor to the salad, but if you don't have a grill you can boil the corn. I love serving this salad at summer BBQ's! Serve it as a side dish, a main dish (add steak, shrimp or chicken for protein), or appetizer with tortilla chips for scooping.
Servings: 6 servings
Calories: 286kcal
Ingredients
For the salad:
- 4 ears corn on the cob
- 15 ounce can black beans rinsed and drained
- 8 ounces cherry tomatoes halved
- ½ cup chopped red onion
- ½ cup chopped fresh cilantro
- 3 ounces Cotija cheese crumbled*
- 1 large avocado chopped
For the dressing:
- 3 tablespoons fresh lime juice about 3 limes
- 3 tablespoons extra virgin olive oil
- ¾ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Preheat grill to medium-high heat. Trim off any silks hanging out of the top of the corn husks. If the husks have loose outer leaves, remove them. If there are many layers of husk, you can pull off the outermost layer. Place corn on the hot grill and grill for 10-15 minutes with the lid closed, turning the corn every 2-3 minutes, until corn is tender. You may hear a few popping sounds from the corn as it cooks, but if it is popping a lot turn down the heat. Let the corn rest until cool enough to handle.
- While the corn cools, make the dressing. Whisk together all dressing ingredients in a small bowl. Set aside.
- Once corn is cool, remove the husks and silks. Use a sharp knife to slice the kernels off the cob. Place corn kernels in a large bowl.
- To the bowl with the corn, add the black beans, tomatoes, red onion, and cilantro. Pour the dressing over the salad and toss gently to combine. Stir in the Cotija cheese. If serving the salad within 2 hours, you can stir in the avocado now. Otherwise, wait and add the avocado right before serving. Salad is best if chilled for at least 2 hours before serving.
Video
Notes
- We like this salad best with grilled corn, as directed in the recipe. You can also cook the corn in your Instant Pot or air fryer, or boil the corn on the cob for 6 to 8 minutes, until the kernels are tender.
- I used to grill the corn wrapped in foil, after removing the husks and silks. Now I prefer to skip the foil and grill the corn right in the husks.
- If you can't find Cotija cheese, feta is a good substitute.
- Salad will stay fresh for 1-2 days in the refrigerator. If you plan to make the salad ahead, it is best to add the avocado right before serving.
Nutrition
Serving: 1/6 recipe | Calories: 286kcal | Carbohydrates: 30g | Protein: 10g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 646mg | Potassium: 669mg | Fiber: 9g | Sugar: 6g | Vitamin A: 570IU | Vitamin C: 22mg | Calcium: 106mg | Iron: 2mg
