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roasted corn & black bean salad

ChefGeoLevi avatar
Recipe by
George Levinthal
@ChefGeoLevi
Goleta, CA

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.

yield 8 -10
prep time 15 Min
cook time 20 Min
method Roast

Ingredients For roasted corn & black bean salad

  • 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

  • Laying out of the necessary ingredients prior to the prepping.
    1
    Pre-heat oven to 425 deg.
  • The roasted corn with some sear marks to add flavor.
    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.
  • The diced peppers, chopped onions and cilantro and beans ready to be added to the corn.
    3
    While the corn is roasting dice the peppers and chop the green onions and cilantro and set aside.
  • Removing the kernels from the cobs.
    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.
  • My twist on Mexican Street Corn with peppers, black beans and cotija cheese.
    7
    Garnish with the cheese and cilantro leaves and serve.
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