Fresh Corn and Black Bean Salad With Corn Chips
Published July 23, 2025
- Total Time
- 20 minutes
- Prep Time
- 15 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons fresh lime juice
- 1garlic clove, grated
- 1½teaspoons ground cumin
- 1teaspoon sugar
- ½teaspoon crushed red pepper
- 3tablespoons extra-virgin olive oil
- Salt and pepper
- 4cups fresh corn kernels (from 4 large cobs)
- 2(15-ounce) cans black beans, rinsed
- A big handful of cilantro leaves, chopped
- 4cups/4 ounces corn tortilla chips, lightly crushed
- 1 to 2ripe avocados, halved, pitted and roughly diced
- Hot sauce (optional), for serving
For the Cumin-lime Dressing
For the Salad
Nutritional analysis per serving (6 servings)
479 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 67 grams carbohydrates; 17 grams dietary fiber; 5 grams sugars; 14 grams protein; 746 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the dressing: To a large bowl, add the lime juice, garlic, cumin, sugar, crushed red pepper and olive oil. Season with about 1 teaspoon of salt and a pinch of pepper and whisk to combine. Taste and check seasonings, adding more salt and pepper if needed.
- Step 2
To the dressing, add the corn, black beans and cilantro. Toss to combine, taste and season with salt and pepper.
- Step 3
When ready to eat, add the corn chips and avocados, and toss to combine. Dot with hot sauce, if using.
Private Notes
Comments
@dimmerswitch I also love to cook my corn this way! I toss an ear into the microwave with the husk still on for approx 3 mins, then let sit for a bit until it’s cool enough to handle. Perfectly cooked corn kernels every time
Raw corn isn't for everyone. Avoid eating raw corn if you have a compromised immune system, are pregnant, or are breastfeeding, because of the risk of bacterial contamination from uncooked corn. Some people may have GI issues from eating uncooked corn, which isn't easy on the GI sysem. So cook the corn if you need to avoid GI issues or bacterial contamination from raw corn.
Camster & Derf - You ask if the corn is cooked first. My reading of the recipe is that it is not. It specifies raw corn removed from cob. But I did cook mine briefly, using the microwave technique where corn still in husks is cooked that way. It results in delicious corn that can be as lightly cooked as one wants. In a salad like this I cook it just enough to lose the raw edge but to keep it fresh crunchy texture.
Perfect time for me to discover how insanely good this is, just as we head into corn season. I liked adding a bit of fresh jalapeño to the dressing. 10/10.
I have been making something reminiscent of this for years. It is always a huge hit at BBQ’s. I add red onion, jalapeño pepper and green bell pepper and red for color. Really, any small cubed crunchy vegetables you want to use works well. Sometimes even a little feta crumbles. I serve the tortilla on the side for dipping. Either way, I am sure this recipe is good.
I also cook corn on the cob in the microwave but completely husk it since I find it hot and messy to husk the corn after it's cooked. I dampen a paper towel and wrap the corn in it. You can reuse the paper towel to cook corn as well and when it looks like it has given up the ghost just wipe down your sink or whatever with it.