Description
A creamy, smoky, and tangy salad made with charred fresh corn, black beans, cotija cheese, and a zesty lime dressing. It captures the authentic flavors of Mexican street corn in an easy, 15-minute recipe.
Ingredients
Scale
- 4 ears fresh corn (or 4 cups frozen/thawed corn)
- 1 cup cooked black beans, drained
- 1/2 cup fresh cilantro, chopped
- 1/2 cup mayonnaise
- 1/2 cup Mexican crema or sour cream
- 3 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1/2 cup cotija cheese, crumbled
- 1 jalapeño, finely diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
- Lime zest (optional)
Instructions
- Char the corn: Heat a skillet over medium-high heat with a little oil. Place corn cobs in the pan and char all sides for 3-4 minutes until black marks appear. Let cool slightly, then cut kernels off the cob. Scrape the cob to release corn milk.
- Make the dressing: In a large mixing bowl, whisk together mayonnaise, sour cream (or crema), lime juice, lime zest, minced garlic, cumin, chili powder, salt, and pepper until smooth.
- Combine: Add the charred corn kernels, black beans, and diced jalapeño to the dressing. Toss gently to coat everything evenly.
- Add cheese and herbs: Fold in the crumbled cotija cheese and chopped cilantro gently to keep the cheese in distinct crumbles.
- Chill: Refrigerate for at least 30 minutes to allow flavors to meld.
- Serve: Serve chilled or at room temperature with tortilla chips or alongside tacos and grilled meats.
Notes
For best results, use fresh corn for the smoky char. If using frozen corn, thaw and pat dry. If using canned corn, rinse, drain, and sauté in a hot skillet to brown. The salad tastes better if made ahead and chilled for a few hours. Do not freeze as the dairy will separate. If cotija is unavailable, feta is a substitute but should be patted dry to prevent watery salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of the batch
- Calories: 180
- Sugar: 4
- Sodium: 220
- Fat: 10
- Saturated Fat: 4
- Carbohydrates: 18
- Fiber: 3
- Protein: 5
Keywords: Mexican street corn salad, elote salad, corn salad recipe, Mexican side dish, summer salad, charred corn, cotija cheese