Yields: About 6 servings
Prep Time: 15 minutes
Cook Time: 10-15 minutes
Ingredients
- Corn: 4-5 ears sweet corn, shucked
- Bell pepper: 1 medium red bell pepper, diced
- Onion: ½ medium red onion, diced
- Jalapeno (optional): 1 jalapeno pepper, seeded and finely diced (adjust amount for desired heat level)
- Black beans (optional): 1 (15oz) can black beans, rinsed and drained
- Cilantro: ¼ cup chopped fresh cilantro
Dressing
- ¼ cup extra virgin olive oil
- Juice of 2 limes (about ¼ cup)
- 1 tablespoon honey
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
1. Prepare the Corn
- Preheat the grill: Heat a grill (gas or charcoal) to medium-high heat.
- Grill the corn: Grill the sweet corn directly on the grates, turning occasionally, for 10-15 minutes, or until slightly charred and tender.
- Cool and cut: Let the corn cool slightly, then carefully cut the kernels off the cob with a sharp knife.
2. Prep the Veggies
- While the corn is grilling, dice the bell peppers, onion, and jalapeno (if using).
3. Make the Dressing
- Whisk together the olive oil, lime juice, honey, chili powder, cumin, salt, and pepper in a small bowl.
4. Assemble the Salad
- In a large serving bowl, combine the grilled corn kernels, diced bell peppers, onion, jalapeno (if using), black beans (if using) and cilantro.
- Pour the dressing over the salad and toss to coat evenly.
- Taste and adjust seasonings with additional salt, pepper, or lime juice as needed.
5. Serving and Leftovers
- Serve immediately for the best texture, or chill if you like it cold.
- Leftovers can be stored in the refrigerator for 3-4 days.
Tips and Variations
Roasting: If you don’t have a grill, you can roast the corn in a 425°F (220°C) oven until charred and tender instead.
Flavor boost: Add a pinch of cayenne pepper to the dressing for a little extra kick.
Make it creamy: Stir in ¼ cup crumbled cotija or feta cheese.
Add avocado: Top the finished salad with diced avocado for a richer texture.
