There’s something inherently delicious about corn. And I’m not just talking about its sweet, earthy flavor. There’s the crunch factor that is so satisfying in the mouth. And then the visual appeal: Who can turn down a vibrant yellow ear of freshly cooked corn on the cob or a bowl of steaming kernels topped with butter?
Corn is even better when joined by friends. Exhibit A is my Easy & Epic Corn Salad. Here individual corn kernels are joined by hearty black beans, ripe grape tomatoes, creamy avocado, tart red onions, and sauteed peppers that give this otherwise uncooked salad bit of smokiness.
As a salad, it also needs a dressing. Here it’s simple yet flavorful: Some Mexican crema mixed with lime juice. Think of it as a creamy vinaigrette. Garnish simply with cilantro or Italian parsley, and you have a dish I like to call a culinary orchestra — a recipe filled with several talented ingredients that sound… er, taste, better as a whole.
Easy & Epic Corn Salad
- 1-2 cans of corn (16 ounces each), drained
- 16-ounce can black beans, drained and rinsed
- 1 cup sauteed red or green bell peppers
- 1/2 cup grape tomatoes, halved or quartered
- 1 avocado, diced
- 1/4 cup minced red onion
- Lime/crema dressing (see recipe notes)
- Garnish: Fresh chopped cilantro or Italian parsley
Step 1: Dice up roughly 1 cup of bell pepper — red, green, or a combo — and saute until the pieces begin to char. Put in large bowl and let cool. Good news: This is the only cooking needed for this recipe. You can skip if you want a no-cook recipe and just use the peppers raw, but I like the added smokiness this gives the salad.
Step 2: Open and drain the can(s) of corn and add kernels to bowl. You can also use a frozen corn; just defrost in microwave.
Step 3: Open the can of black beans, drain, and rinse well. Add to bowl.
Step 4: Now add the tomatoes, avocado, and red onion.
Step 5: Combine the Mexican crema and lime juice. Start with half a cut of crema and 1-2 tablespoons of lime juice. Taste and adjust ratio as needed. If you can’t find Mexican crema, sour cream or creme fraiche works.
Now all you need to do is pour the dressing over the salad when ready to serve and garnish with cilantro/parsley. I find this salad tastes bests slightly chilled or at room temp. Be sure to refrigerate any leftovers. I hope you enjoy this bright, delicious, and nutrient-rich culinary orchestra!