Summer means barbequing and barbequing is nothing without great salads to accompany great mains. Am I right? This Mexican Corn Salad is the perfect accompaniment whether your main be steak, chicken, or tofu. It’s adaptable to almost anything you can serve it with – especially if your main has been grilled too!
For me, corn is synonymous with grilling. I’m not sure I’ve ever been in charge of a grill where corn has not be a part of the menu. I’m a huge fan of the classic grilled corn on the cob – especially when it’s slathered with a herbed butter – but, for this particular instance, I wanted the tastes of charred corn but with a sensibleness to the eating part. (We had company for dinner and I really didn’t think gnawing on a corn cob was guest-friendly!) This way, we got great flavour without the messy hands and mouth. 🙂
Now, Dear Reader, if I were preparing this dish for me alone, I would have increased the spice factor just a little. If you think you can handle more heat, you can certainly add extra chili powder or even some fresh diced chilies – that would be fantastic! The sour cream does cool down the spice, so taste as you go and adjust accordingly.
Extra spicy or not, if you love the smokiness of charred, grilled corn, the tang of freshly squeezed lime juice, the spiciness of chilies, and the coolness of sour cream, this salad is going to be your new summer favourite. And when that happens, make it again, but double the size. 🙂
Mexican Corn Salad
- 8 ears fresh corn, grilled and cut from cob, cooled
- 2/3 cup canned black beans, rinsed and drained
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 cup 1% sour cream
- 1 teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup green onions, thinly sliced
- fresh chives, for garnish
Preheat your grill to medium-low. This heat will prevent the corn from burning.
Be sure to remove all husks from the corn. Brush the corn with olive oil and sprinkle with salt and pepper.
Place the corn on the grill and cook for 2-3 before turning. Continue to do this until the corn is cooked and slightly charred in spots.
Allow the corn to cool completely before cutting the corn from the cob.
Lastly, add the corn to a large bowl with the remaining ingredients. Toss and refrigerate for one hour.
Garnish with chopped chives and serve chilled. Enjoy!