Charred Corn Salad
This grilled corn and black bean salad is a burst of vibrant color and flavor. Sweet corn charred to perfection, combined with tender black beans, juicy tomatoes, crunchy jicama, and zesty cilantro, all tossed in a smoky and tangy chipotle vinaigrette. This dish is a celebration of summer produce and is perfect for a backyard barbecue or a light and refreshing side dish. Enjoy the wonderful medley of textures and tastes in every bite!
— Constant Cookbook
Ingredients
- 2 Tbs. fresh lime juice
- 1 Tbs. fresh orange juice
- 1 tsp. diced chipotle chili in adobo, plus 1 Tbs. adobo sauce
- 2 tsp. salt
- 1 garlic clove, minced
- 1/2 tsp. honey
- 1/4 cup plus 2 Tbs. olive oil
- 6 ears of corn, husks and silks removed
- 1 can (15 oz.) black beans, rinsed and drained
- 2 Tbs. chopped fresh cilantro, plus cilantro leaves for garnish
- 2 cups cherry or grape tomatoes, quartered
- 1/2 cup diced jicama
- 1/4 cup diced red onion
Instructions
- In a bowl, whisk together the lime juice, orange juice, chipotle chili and adobo sauce, 1 tsp. of the salt, the garlic, honey and the 1/4 cup olive oil until smooth. Set the vinaigrette aside.
- Prepare a hot fire in a grill or preheat a grill pan over high heat.
- Rub the ears of corn with the 2 Tbs. olive oil and the remaining 1 tsp. salt. Grill the corn, turning occasionally, until charred in spots, 10 to 15 minutes. Transfer to a platter.
- When the corn is cool enough to handle, remove the kernels from the cobs and place the kernels in a large bowl. Add the black beans, chopped cilantro, tomatoes, jicama, onion and vinaigrette and stir until well combined. Garnish with the cilantro leaves. Serve the salad at room temperature. Serves 6 to 8.
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