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Smoky Grilled Corn & Black Bean Salad with Lime Crema

smoky grilled corn black bean salad - featured image
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This smoky grilled corn and black bean salad with tangy lime crema is a crowd-pleasing summer side dish that’s quick, easy, and packed with flavor. Charred corn, creamy black beans, and fresh vegetables come together in a bright, satisfying salad perfect for barbecues and potlucks.

Ingredients

Scale
  • 4 large ears fresh corn on the cob
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 medium red bell pepper, diced small
  • 1/2 medium red onion, finely diced
  • 1 small jalapeño, seeded and minced
  • 1/2 cup fresh cilantro, chopped
  • 1 large avocado, diced
  • 2–3 limes (for juice and zest)
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For the Lime Crema:
  • 1/2 cup sour cream (full-fat recommended)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1 small garlic clove, minced
  • Pinch of salt

Instructions

  1. Preheat your grill to medium-high heat, about 400°F (200°C). Husk the corn and remove all silks. Rinse and pat dry.
  2. Grill the corn directly on the grates for 10-12 minutes, turning every 2-3 minutes with tongs, until kernels are charred in spots. Transfer to a cutting board and let cool for a few minutes.
  3. Stand each ear upright and cut the kernels off the cob using a sharp knife. You should get about 3 cups of kernels.
  4. Make the lime crema: In a small bowl, whisk together 1/2 cup sour cream, 2 tablespoons fresh lime juice, 1 teaspoon lime zest, 1 minced garlic clove, and a pinch of salt until smooth. Set aside.
  5. In a large mixing bowl, combine diced red bell pepper, finely chopped red onion, minced jalapeño, and chopped cilantro.
  6. Add the drained and rinsed black beans and cooled grilled corn kernels to the bowl.
  7. Sprinkle 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper over the vegetables. Drizzle with 3 tablespoons olive oil and the juice of 1 lime. Toss gently until well combined.
  8. Dice the avocado and gently fold it into the salad, being careful not to mash it.
  9. Drizzle the lime crema over the salad or serve it on the side. Garnish with extra cilantro if desired. Let the salad sit at room temperature for 10-15 minutes before serving for best flavor.

Notes

For best results, don’t skip the char on the corn—it adds essential smoky flavor. Let the corn cool before cutting to prevent kernels from flying. Season in layers, tasting as you go. If making ahead, store the crema and avocado separately and add just before serving. The salad can be stored in the refrigerator for up to 3 days without avocado and crema.

Nutrition

Keywords: grilled corn salad, black bean salad, lime crema, summer side dish, barbecue salad, vegetarian, gluten-free

Find it online: https://flurpchef.com/smoky-grilled-corn-and-black-bean-salad-with-lime-crema/