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bowl of elote style corn black bean salad with part view of cilantro and lime in front.
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5 from 2 votes

Elote-style corn and black bean salad

All your favorite flavors from Mexican street corn in salad form (with some beans in there for good measure!). Packed with flavor and a great side for a potluck, BBQ or picnic.
Prep Time8 minutes
Cook Time5 minutes
Total Time13 minutes
Course: Side Dish
Cuisine: Mexican
Servings: 3 -4
Calories: 80kcal
Author: Caroline
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Ingredients

  • 2 ears corn, small-medium (2 small cobs giving approx 1 ½ cup kernels - can use frozen defrosted if out of season)
  • ⅓ cup cilantro chopped, coriander
  • 4 scallions/spring onions (4 scallions gives approx ½ cup chopped, including most of green part)
  • ⅓ cup black beans or more, if you prefer
  • ¼ cup cotija cheese roughly crumbled, ¼c is about 1oz (use feta if no cotija)

Dressing

  • ¼ cup Greek-style yogurt
  • 1 tablespoon lime juice
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika

Instructions

  • If using fresh corn and you want to grill - shuck the corn including all the hairy part then grill, turning now and then and moving to a cooler part of the grill if too hot until gently grilled. You should have the odd bits brown and it will go a slightly darker yellow as it cooks but don't let it dry out. Allow to cool slightly before removing the kernels from the stem. To do this, stand on the thick end in a shallow bowl and use a sharp knife to cut down and remove kernels. Turn and repeat until all removed.
  • If you'd rather pan-cook, remove the kernels first and heat a little butter or oil (or a mix, you need around 1tbsp total) in a medium skillet. Cook for around 5 minutes until the kernels have softened but are not charred then remove from heat.
  • Roughly chop the cilantro and slice the scallions. Put both in a bowl along with the corn kernels, black beans and cheese.
  • Mix together the dressing ingredients (yogurt, lime juice, cumin and paprika) then add to the salad and mix until all combined.

Video

Notes

Canned beans are great here - just rinse well and drain, unless you happen to have leftover cooked beans. If you don't have fresh corn, frozen also works.

Nutrition

Calories: 80kcal | Carbohydrates: 8g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 153mg | Potassium: 143mg | Fiber: 2g | Sugar: 2g | Vitamin A: 515IU | Vitamin C: 5mg | Calcium: 103mg | Iron: 1mg
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