Roasted Corn & Black Bean Salad

7
George Levinthal

By
@ChefGeoLevi

This is my twist on the traditional Mexican Street Corn, roasting the corn instead of grilling them and adding black beans for an additional texture and flavor. With the cumin and smoked paprika the dish has a great smoky flavor. Adding the cayenne pepper gives it a nice little kick. If you want added spice add more cayenne or chop a seeded jalapeno pepper. It's great for an appetizer or a side dish or even a topping for fish or chicken dishes.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
8-10
Prep:
15 Min
Cook:
20 Min
Method:
Roast

Ingredients

  • 5-6
    ears of corn
  • 3/4 c
    diced red pepper
  • 3/4 c
    diced orange pepper
  • 3/4 c
    chopped green onions
  • 3/4 c
    black beans drained
  • 1/2 c
    chopped cilantro
  • 1/2 c
    cotija cheese crumbled
  • 1/4 tsp
    salt
  • 1/2 tsp
    black pepper
  • 1 Tbsp
    lime juice
  • DRESSING

  • 1/4 c
    best foods light mayonnaise
  • 1/2 tsp
    ground cumin
  • 1/2 tsp
    smoked paprika
  • 1/4 tsp
    cayenne pepper
  • 2 Tbsp
    lime juice
  • 1/4 tsp
    salt
  • GARNISH

  • 1/4 c
    cotija cheese crumbled
  • 1/8 c
    cilantro leaves

How to Make Roasted Corn & Black Bean Salad

Step-by-Step

  1. Pre-heat oven to 425 deg.
  2. Place the cleaned and shucked corn on a baking sheet and roast for 20 minutes. For the last couple of minutes switch to broil. Remove from the oven and let cool.
  3. While the corn is roasting dice the peppers and chop the green onions and cilantro and set aside.
  4. When cooled remove the kernels from the cob. I take a small bowl, set in upside down in a large bowl, stand the ears of corn on the small bowl and cut the kernels off.
  5. Combine the corn with the peppers, onion, beans and cilantro in the large bowl. (If you are going to serve this right away, fold in the cheese. If you’re going to serve the dish later on or the next day, wait to add the cheese just before you add the dressing.)
  6. In a small bowl combine all of the dressing ingredients. When ready fold the dressing into the salad until thoroughly combined.
  7. Garnish with the cheese and cilantro leaves and serve.

Printable Recipe Card

About Roasted Corn & Black Bean Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Southwestern
Other Tags: Quick & Easy For Kids



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