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Overhead bowl of charred corn and black bean salad with cotija, cherry tomatoes, red onion, and fresh cilantro

Charred Corn and Black Bean Salad with Lime and Cotija

Skillet-charred corn tossed with black beans, red onion, jalapeño, and a lime-cumin dressing, finished with cotija.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad
Cuisine: Mexican
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Salad
  • 3 cups Corn kernels, fresh or frozen and thawed (450 g); about 4 ears fresh corn, patted dry
  • 1 can Black beans, canned (425 g); drained and rinsed
  • 1 Red bell pepper medium; diced
  • 1/2 Red onion small; finely diced
  • 1 Jalapeño seeded and minced, optional
  • 1 cup Cherry tomatoes halved
  • 1/2 cup Cilantro chopped
  • 1/2 cup Cotija cheese (60 g); crumbled, or feta
For the Dressing
  • 3 tbsp Olive oil
  • 3 tbsp Lime juice about 2 limes
  • 1 tsp Lime zest
  • 1 tsp Ground cumin
  • 1/2 tsp Chili powder
  • 1/2 tsp Salt plus more to taste
  • 1/4 tsp Black pepper

Method
 

Char the Corn
  1. Pat the corn kernels completely dry with a towel. Wet kernels steam instead of charring.
  2. Heat a dry cast-iron skillet over high heat for 2 minutes until it's smoking hot.
  3. Add the corn in a single layer with 1 tbsp of the olive oil. Let it sit undisturbed for 2 to 3 minutes until blackened in spots.
  4. Stir and repeat 2 to 3 more times, about 8 to 10 minutes total, until most kernels have char marks. Transfer to a large bowl to cool.
Build the Salad
  1. Add the black beans, bell pepper, red onion, jalapeño, and cherry tomatoes to the cooled corn.
  2. In a small bowl, whisk the remaining olive oil, lime juice, lime zest, cumin, chili powder, salt, and pepper.
  3. Pour the dressing over the salad and toss well. Fold in the cilantro and cotija last.
  4. Let the salad sit for 10 minutes at room temperature before serving so the dressing settles into the beans and corn.

Notes

  • Dry the corn thoroughly before it hits the skillet or it will steam, not char.
  • Don't overcrowd the skillet, work in batches if your pan is smaller than 10 inches.
  • Add cotija and cilantro last so they stay fresh through storage.
  • Let the tossed salad rest 10 minutes before serving so the dressing settles in.