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Zesty Grilled Corn and Black Bean Salad with Easy Lime Crema

grilled corn and black bean salad - featured image

This Zesty Grilled Corn and Black Bean Salad with Lime Crema is a smoky, tangy, and fresh summer side dish that comes together in about 30 minutes. It’s naturally gluten-free and vegetarian, perfect for barbecues and potlucks.

Ingredients

Scale
  • 4 ears of fresh corn, husked
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/2 cup red onion, finely diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and finely minced
  • 1/2 teaspoon ground cumin
  • Juice of 1 lime
  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • Juice and zest of 1 lime
  • 1 small clove garlic, minced
  • Pinch of salt

Instructions

  1. Prep the Corn: Bring a large pot of salted water to a boil. Add husked corn and boil for exactly 4 minutes. Drain and pat dry. Brush each ear with olive oil and season lightly with salt and pepper.
  2. Grill the Corn: Preheat grill to medium-high heat (400-450°F). Grill corn for 8-10 minutes, turning every 2-3 minutes, until charred in spots. Let cool slightly.
  3. Cut the Kernels: Stand an ear of corn upright on a cutting board. Using a sharp chef’s knife, cut downward to slice off the kernels. You should get about 2 to 2 1/2 cups.
  4. Assemble the Salad: In a large bowl, combine grilled corn kernels, black beans, red onion, cherry tomatoes, cilantro, jalapeño, cumin, and lime juice. Toss gently. Season with salt and pepper.
  5. Make the Lime Crema: In a small bowl, whisk together sour cream, mayonnaise, lime juice, lime zest, minced garlic, and a pinch of salt until smooth.
  6. Combine and Serve: Either toss the crema with the salad or drizzle over the top. Serve at room temperature or slightly chilled.

Notes

For best flavor, make the salad a day ahead and keep the crema separate until serving. The crema can be thinned with water or extra lime juice if too thick. Toasting the cumin in a dry skillet for 30 seconds enhances its aroma.

Nutrition

Keywords: grilled corn salad, black bean salad, lime crema, summer salad, vegetarian, gluten-free, barbecue side dish