I have been making this grilled corn salad for years! One of the beautiful blessings of summer is that sweet, delicious corn. When you grill or roast the corn it takes it to another level. This salad takes that sweet corn and mixes it with black beans, tomatoes, pepper and lime. This crunchy, flavorful salad is the perfect side dish for any summer cookout! Here’s how to make it.
Usually you would grill your corn in the husk. Since the week I wrote the recipe was a week that Mother Nature chose to give us a monsoon every day I roasted the corn out of the husk in the oven. I simply sprayed each ear and roasted it for about 20 minutes at 400 degrees, turning about every 5-10 minutes. *If you are able to grill them, you’ll grill on medium. Pull the husk down and clean the silk from the cob. Soak the corn for 10 minutes in a bowl of water so the husk doesn’t burn. You’ll grill for 15-20 minutes, turning about every 5 minutes until the corn kernels are tender.*
Allow your corn to cool for a few minutes until you can handle it comfortably. While your corn is cooling, get the rest of your ingredients prepared. You’ll slice your tomatoes in either halves or quarters, depending on how large they are. You’ll also cut your jalapeno in half (or quarters depending on how spicy you like it) and remove the seeds and membrane. You’ll finely mince the jalapeno. You’ll also rinse and drain half a can of black beans. When your corn is cool, you’ll remove the corn from the cob by slicing down the sides of the cob. Beware, this could get messy! Three ears should yield about 2 cups of corn.
Combine all ingredients into a bowl. Add the juice of one lime and sprinkle with salt and pepper to taste. Cover the salad and let it sit in the fridge for at least 30 minutes to let the flavors mingle.
You could add chopped red onion and cubed avocado to your grilled corn salad, if you like.
Looking for more summer sides? Check out my 15 Summer Side Dishes post!
Grilled Corn Salad
- 3 ears corn
- 1/2 C grape tomatoes halved
- 1/2 can black beans drained and rinsed
- 1/4-1/2 jalapeno small mince, seeded, to taste
- 1 lime juiced
- salt and pepper
- chopped red onion (optional)
- cubed avocado (optional)
- Grill (medium) or roast (400 degrees) your corn for 20 minutes, turning about every 5 minutes. Set aside and let cool to handle. *If you're grilling, you'll leave the husk on (clean the silk) and remove when cool.
- Add the tomatoes, beans, and jalapeno. Stir.
- Add the juice of one lime and season with salt and pepper. Stir and taste.
- Cover and let sit in the fridge for at least 30 minutes to let the flavors mingle.