As promised, here is another recipe using cilantro and lime. I have had countless black bean salads made with corn and various other ingredients. The one thing I always find lacking, though, is the flavor of the corn. Many recipes simply call for thawed frozen corn or steamed corn on the cob. My favorite way to prepare corn is to cook it directly on the grill, letting the sides char slightly to give it a smoky and delicious flavor. So, I decided to jazz up my black bean salad by grilling the corn first. I love the combination of the smoky corn with the bright flavors of the cilantro and lime.
Unfortunately, since it is only April, I couldn’t find fresh corn at the grocery store. Instead, I bought frozen corn and let it thaw prior to grilling it. I was actually surprised by the flavor of the frozen corn – it was quite good. If you can find it, I highly recommend making this with fresh sweet corn, though. As soon as it is in season, I will be preparing this recipe with the fresh corn!
This salad can be served as a dip with tortilla chips, but I think it is delicious on its own. I served it slightly chilled, but it could also be served while the corn is still warm from the grill.
- 4 ears of corn, husked (thawed, if using frozen corn)
- 1 – 14.5 ounce can of black beans, rinsed and drained
- 2 small tomatoes, diced
- 1/2 cup sweet onion, diced
- 2 tablespoons cilantro, chopped
- Juice from 1 lime
- Extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
Preheat a grill to medium heat. Drizzle the four ears of corn with olive oil, and season with salt and pepper. Grill the corn for 2-3 minutes on each side, allowing the corn to char slightly. Remove from the grill and allow to cool. Once the corn is cool enough to handle, cut the kernels off of the cob.
Combine the corn, black beans, tomatoes, and onion in a large bowl. Add the chopped cilantro and squeeze the lime over the mixture. Add 1 tablespoon of olive oil, and season with a pinch of salt and some freshly ground pepper. Stir to combine all of the ingredients.