Pizza that is incredibly simple to cook and has the fantastic flavor of eggs benedict. crowd is fed.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 teaspoons butter
- 3 ears fresh corn, husks and silks removed
- 1 teaspoon garlic powder
- 1 (15 ounce) can black beans, drained
- ¼ cup chopped fresh cilantro
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lime juice
- 1 ½ teaspoons minced garlic
- 1 teaspoon white sugar
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat grill for medium heat and lightly oil the grate.
- Spread 1 teaspoon butter on each ear of corn and sprinkle ears with garlic powder. Wrap corn in aluminum foil.
- Grill wrapped ears until corn kernels are hot and steaming, about 15 minutes. Unwrap ears and grill until kernels are lightly browned, about 5 more minutes, turning once. Let corn cool and cut kernels from the cobs.
- Gently stir corn, black beans, and cilantro together in a salad bowl. Whisk olive oil, red wine vinegar, lime juice, garlic, sugar, cumin, chili powder, salt, and black pepper in a separate bowl; pour dressing over corn mixture and toss gently to coat.
Nutrition Facts
| Calories | 211 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 6 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 394 mg |
| Sugars | 2 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
The BEST summery salad. I make it following the basic recipe for the corn, beans and dressing, and change up the other ingredients depending on what I have. It’s a great make-ahead side for bringing on our RV trips.
I made this salad,added a large tomato, used the black beans,six ears of corn cause that’s what I had on hand.
This was a fantastic side dish for shrimp tacos I made. I made the recipes as is but added a diced avocado and red bell pepper to it. My husband and kids loved it! Next time I’ll make a double recipe so we have leftovers.
I used leftover grilled corn. We loved the dressing and the texture of the salad. Will absolutely make again.
Excellent. I made it with a bag of frozen corn, thawed, and browned it in a pan with the butter and garlic powder. Everyone loved it.
Loved this salad!! Made as directed with the exception of adding more garlic as we love garlic, and it was a hit. Delicious and thank you for sharing this wonderful recipe. I’ll definitely be making it regularly now.
My family and friends have enjoyed this recipe. I’ve made no changes other than sometimes having to grill the corn longer than the time indicated in the recipe. Will make again!
Just made this and am quite impressed! Had to sub a few things only because my pantry is low. Used lemon instead of lime juice, onion powder instead of garlic powder, hot sauce + paprika to mimic the chili powder, and used canned corn. Also added zucchini and canned tomatoes with green chiles per other reviewer’s advice. Also added some mild salsa to the dressing as had no cilantro and that had it in it. Outstanding! Me and roomie have recently switched to a vegetarian diet, and am always looking for things like this. A keeper!
I really liked this recipe. Oh I did have to change a couple things based on ingredients I had. I used white wine vinegar instead of red. I did not have cilantro (but I bet it would be awesome with cilantro). I used some homegrown sweet corn that I had frozen. I added some chopped cherry tomatoes that I had. I also only used 2 Tbsp of olive oil. The seasoning combination was perfect for me. I will be making this recipe again.
yummy yummy yummy. I’ve made this a few times now and I love adding quinoa, olives, and cherry tomatoes. but, its delicious as is. also, I like using Trader Joe’s frozen sweet white corn. it is wonderful in salads. the dressing makes this so delicious. I’ll make a huge batch and it will be gone in 2 days.
Yummy. Big hit with teens too. Didn’t use all the dressing, but that’s our family. Very good have made it three time!
The dressing surprised me – I for some reason expected a different type of flavor – very delicious. I was short on time so used canned corn and it was great. I also added grape tomatoes and avocado; next time I’ll throw red onion in too. Great and quick to bring to a summer BBQ.
Nice different way to have corn on a hot summer’s day picnic. I grill my corn directly on the grill, I like the little charred bits of corn. It gives it a nutty flavor.
This was a nice, refreshing side dish and perfect for a potluck. I used two bags of frozen shoe peg corn. I will make this again.
I made it just as described except I added just a tiny bit of chopped jalapeno to give it a little punch. Very good and super easy recipe.
I made this for a potluck and it turned out great. I wanted to use frozen white corn but not finding any in my local market, tried two cans of white corn and was happy with the taste. Otherwise followed the recipe. This will now be my go-to corn salad recipe. Love the dressing.
Made this for a Sunday evening dinner with friends. It was gone! Everyone loved it and wanted the recipe
I made a few changes when I made it. I was out of cumin, so I used curry instead. I also used chipotle chili powder instead of regular chili powder. I also left out the cilantro as we don’t like it, tastes like soap. It was a big hit!
This salad was a huge hit at our neighborhood BBQ recently!! Added avocado & red bell pepper because I had it & it added color!! Will use this recipe again I’m sure! Thanks to the original cook!
I used lemon balsamic vinegar and it was great with the lime.
lasted in fridge, very good, tad too garlicky