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Zesty Grilled Corn and Black Bean Salad with Lime Crema

grilled corn and black bean salad - featured image
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A smoky, tangy, and fresh salad featuring grilled corn, black beans, and a creamy lime crema. Perfect for summer gatherings, quick lunches, or as a vibrant side dish that steals the show.

Ingredients

Scale
  • 4 ears fresh corn, husked
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 pint cherry tomatoes, halved
  • 1 medium red bell pepper, diced
  • 1/2 small red onion, finely diced
  • 1 large avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • 2 jalapeños, seeded and minced (optional)
  • 1/2 cup sour cream
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1 small clove garlic, minced
  • 1/4 teaspoon salt
  • Pinch of cumin (optional)
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon honey or agave
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cumin

Instructions

  1. Preheat your grill to medium-high heat (400°F to 450°F). Husk the corn, remove all silk, rinse, and pat dry.
  2. Grill the corn directly on the grates for 10 to 12 minutes, turning every 3 to 4 minutes, until charred and golden brown. Let cool for 5 minutes on a cutting board.
  3. While the corn grills, make the lime crema: In a small bowl, combine sour cream, 2 tablespoons lime juice, lime zest, minced garlic, 1/4 teaspoon salt, and a pinch of cumin (if using). Whisk until smooth. Cover and refrigerate.
  4. Make the dressing: In another small bowl, whisk together olive oil, 2 tablespoons lime juice, honey, 1/2 teaspoon salt, black pepper, and 1/4 teaspoon cumin. Set aside.
  5. Prep vegetables: Dice red bell pepper, halve cherry tomatoes, finely dice red onion, and mince jalapeño (if using).
  6. Cut corn off the cob: Stand each ear upright and slice kernels off with a chef’s knife. Collect in a large mixing bowl.
  7. Assemble the salad: Add black beans, bell pepper, tomatoes, red onion, and jalapeño to the bowl with corn. Pour dressing over and toss gently.
  8. Add avocado and cilantro: Dice avocado and add with cilantro. Fold gently to combine.
  9. Finish with crema: Drizzle lime crema over the salad and toss lightly or leave swirled on top.
  10. Taste and adjust seasoning with more salt or lime juice if needed. Let sit for 5 to 10 minutes before serving.

Notes

For best flavor, use fresh corn and fresh lime juice. Let the corn cool before cutting to avoid burns. Add avocado just before serving if meal prepping. The salad can be made ahead (without avocado and crema) up to 24 hours. Store leftovers in an airtight container for up to 3 days.

Nutrition

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

Find it online: https://tastytuck.com/zesty-grilled-corn-and-black-bean-salad-with-lime-crema/