Grilled Corn and Black Bean Salad
August 8th, 2009 | Published in Bean Recipes, Salad Recipes, Vegetable Recipes | 2 Comments
photo Manny Rodriguez
I’ve learned, most notably from my friend, urban garden expert Colin McCrate, that “freshly picked flavor” is no joke. Pesto made with just plucked basil is miles better than pesto made from leaves that have been around for days, or even hours. Sweet corn is just as persnickety. The old adage—put the water on to boil before you pick the corn—isn’t just your grandma’s eccentricity. The sugar we love in sweet corn begins to convert into starch quite literally the minute it is picked. Farmers, one and all, assure me they never sell corn that wasn’t picked the same day.
This led me to the conclusion that I need to be ready to cook these babies up as quickly as they come into my kitchen—which is often! Of course, barely cooked ears drenched with sweet butter and a sprinkle of coarse sea salt is perfection. But, in addition to the tempting heaps at my Ballard Farmer’s Market, I have a friend whose corn crop overflows her kitchen and mine. So, I do look for other ways to prepare this soul-satisfying summer staple as I try to work it into every menu.
Grilled Corn and Black Bean Salad Recipe
Among the array of corn-themed recipes I’ve concocted over the summers, this great little salad has become a favorite. It goes together quickly and works for so many occasions: as a side dish on a casual barbecue buffet, a potluck contribution, or in seafood tacos.
I originally made this as a way to use up extra grilled corn after a party. I liked it so much that now I grill corn just to use in this recipe. For a buffet, I serve this in individual, easy to grab, ‘cups’ of romaine lettuce or radicchio.
This can be prepared the day before and chilled.
Makes about 6 cups
- Corn kernels from 4 grilled ears
- 4 tablespoons unsalted butter, melted
- Paprika or chili powder, to taste
- 2 (15-ounce) cans black beans, well-drained
- 2 teaspoons minced garlic
- 2 teaspoons minced jalapeño pepper
- 1/4 cup minced red onion
- 2 tablespoon lime juice
- 1/4 cup chopped fresh cilantro, basil, or oregano
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- Kosher salt
- Freshly ground black pepper
TO MAKE THE CORN
- Preheat the grill to medium-high.
- Clean the silk off of the corn. Brush each ear with butter and sprinkle with paprika or chili powder.
- Wrap each ear in aluminum foil and place on the grill for 12 to 15 minutes or until cooked.
- Combine the corn with the remaining ingredients and season to taste with salt and black pepper. Refrigerate for up to 24 hours before serving.
August 21st, 2009at 7:44 pm(#)
Nicole, I just made a corn/black bean salad last night! I’m always experimenting with flavors too. I added both cilantro and basil, a titch of pesto and sri racha in the dressing (which I made separately) cherry tomatoes and an avocado. And almost always when I use lemon or lime juice I always use the zest of the fruit for extra zing. It was amazing.
Beverly
August 22nd, 2009at 12:51 am(#)
Beverly, that sounds wonderful. You’re obviously an inspired cook.