| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- Neutral oil, for the grill grates
- 6 ears corn, shucked
- 4 scallions
- 2 jalapenos
- 1 red bell pepper
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1 teaspoon chipotle chile powder
- Zest and juice from 1 lime
- 1 clove garlic, grated on a rasp grater
- One 15-ounce can black beans, drained and rinsed
- 1 cup grated Pecorino-Romano cheese
- Kosher salt and freshly cracked black pepper
- Hot sauce, as needed, optional
- 1/4 cup chopped fresh cilantro
- 8 slices crispy bacon, cooked using the Mauro Method and crumbled (see Cook’s Note)
Instructions
- Preheat a grill to high heat. Oil the grates well.
- Put the corn, scallions, jalapenos and bell pepper directly on the grates. Grill, turning, until charred on all sides, 2 to 3 minutes for the scallions, 5 to 8 minutes for the peppers and 8 to 10 minutes for the corn; set aside to cool.
- In a medium bowl, add the sour cream, mayo, chipotle chili powder, lime zest and juice and garlic and mix to combine.
- Slice the corn kernels from the cobs. Remove the ribs and seeds from the red pepper and cut into small dice. Chop the scallions and dice the jalapenos (seeds and ribs removed to taste). Put the corn, red pepper, jalapenos, scallions and beans in the bowl with the dressing and mix to combine while the veggies are still slightly warm. Sprinkle the Pecorino-Romano over the salad. Season with salt and pepper and add a dash of hot sauce if desired. Top with the cilantro and crispy bacon and serve immediately slightly warm, or refrigerate until ready to serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 544 |
| Total Fat | 37 g |
| Saturated Fat | 12 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 8 g |
| Sugar | 9 g |
| Protein | 20 g |
| Cholesterol | 59 mg |
| Sodium | 762 mg |
Reviews
I made it!! Just like you said, except I had a little more corn and a little more bacon, but it didn’t need any extra dressing. It was fabulous.!
Flavorful, colorful and refreshing for the season. Sprinkled chili lime seasoning instead of using jalapeno b/c that’s all I had on hand.
Delicious! Followed recipe exactly . Great texture and flavor . I made it for the wife and it knocked her socks off.
Call
Easy to make and great flavors! This works well with either all grilled vegetables as called for, all raw vegetables or a mixture of grilled and raw. I especially like leaving the red pepper raw for a crispier bite.
Very good. It was a great side for ribs and chicken. Used Cotija Cheese and 24oz frozen corn. Will make again.
This was great! I took it to a potluck and it got rave reviews. Only thing I did differently was use adobo Chile powder as I didn’t have chipotle Chile powder. Will definitely make this again!
Have tried a lot of Mexican corn salads. This is my favorite and everyone likes it. Make a couple of times each year when the corn starts coming in. The only change I make is to use cojita cheese instead of parm and depending on mood might go heavy on the chipotle powder.
Made it for a family (siblings) get together. Was one of the stars of the dinner. Used cojita cheese. Everyone loved it. Can’t wait to make it again
This was a hit at a potluck, and I realized I forgot the cilantro and bacon! So will be even better with those. My jalapeño was passed it’s prime, so I grilled a poblano instead. The chipotle powder added just the right amount of spice. I think I’ll use cotija next time which is traditionally used on Mexican street corn.