Fresh Corn and Black Bean Salad With Corn Chips
Published July 23, 2025
Rachel Vanni for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 20 minutes
- Prep Time
- 15 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE CUMIN-LIME DRESSING
2 tablespoons fresh lime juice
1 garlic clove, grated
1 ½ teaspoons ground cumin
1 teaspoon sugar
½ teaspoon crushed red pepper
3 tablespoons extra-virgin olive oil
Salt and pepper
FOR THE SALAD
4 cups fresh corn kernels (from 4 large cobs)
2 (15-ounce) cans black beans, rinsed
A big handful of cilantro leaves, chopped
4 cups/4 ounces corn tortilla chips, lightly crushed
1 to 2 ripe avocados, halved, pitted and roughly diced
Hot sauce (optional), for serving
Nutritional analysis per serving (4 to 6 servings)
67 grams carbs; 479 calories; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 20 grams fat; 17 grams fiber; 745 milligrams sodium; 14 grams protein; 5 grams sugar
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.
I just assumed the corn was cooked! I boiled mine for a minute, let it cool and cut it off the cob. This was a delicious recipe. I did double the dressing and used 3/4 for the salad. You absolutely have to add the chips right before serving or they will get soggy, even in a few minutes. I crushed the chips and put them in a separate bowl. Had my guests sprinkle them on as they served themselves. This was a winner.
Sooo good, definitely double the dressing or add more lime juice.
Delicious and so quick and easy to make. (Unlike many NYT Cooking recipes, this one doesn’t have a secret extra 30+ minutes of ingredient prep.) I used hard taco shells for the crumbled chips, since I’m trying to cut down on salt and neither of us need a bag of tortilla chips to tempt us into snacking. The taco shells work great, add no salt to the dish, and you can even make a taco with the salad for variety if you like.