Recipe by SunnyDaysNora
"A light and refreshing salad perfect for a warm summer evening. I like to serve this as a side with Mexican meals."
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fresh corn, husks and silks removed
1 (15 ounce) can
black beans, drained
chopped fresh cilantro
red wine vinegar
1 1/2 teaspoons
We loved it! Boiled fresh super sweet corn instead of bbq. Added two cans of beans instead of one. Then added 3 cloves of fresh pressed garlic to the dressing. Also kicked it up a bit with balsalmic vingear. Next time I will add avacado, cucumber, zucchini, red bell pepper! The cumin and cilantro make it soooo yummy!
My whole family loved this! I made this to go with blue corn chips for a card party. I'm lucky the dish made it there. LOL! The only thing I changed was I used frozen corn instead of corn on the cob (out of season) and I baked it in the oven instead of the grill. Thanks for the recipe!
I absolutely loved this combination of flavors! Awesome (AS IS)!!! I did not grill the corn, just cut it right off the cob, added the other ingredients, and baked about 30 minutes. Great side dish! Thank you!
Loved this recipe. The right combination of oil and red wine vinegar so it wasn't too acidic. Added a small amount of chopped red, green and yellow peppers. My husband added to his "Keeper" list. Great dish for a summer side, or to take to a party or potluck.
Man, this was good. There was no way I was gonna insult beautiful, fresh ears of California corn in season (by grilling or cooking it). I cut fresh corn right off the ear, and used smoked paprika (in lieu of chili powder). Fresh-squeezed lime is a must. What a treat. Served it with BBQ burgers and Skewered Grilled Potatoes (another Allrecipes.com fav). The red wine vinegar dressing is fabulous. Such good food.
Tasted pretty much as I wanted. Good flavor, similar to what I have found at restaurants.
I added about 1/2 cup diced red onion. Next time I make it, I will rinse the black beans so as not to give the corn a darkish tint. It looks fresher that way. I also used frozen corn, just rinsed under cool water first. I'm sure grilling fresh corn adds nice flavor, but, this was perfectly fine and got the job done much quicker.
This is great! Used cannellini beans instead of black beans and used as a cold salad to accompany ribs. Will definitely make this again.
This was delicious! I used sweet bi-color corn and boiled for 4 minutes rather than grilling it. I added chopped red peppers for a little added color, but it would have been fine without it. It was so much easier to eat than corn-on-the-cob at our BBQ, but you still got that sweet fresh corn taste. Everyone absolutely loved it - thanks for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Summery Corn Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 107
Corn, sweet onions, and jalapenos combine into a spicy summer salad.
See how to make Chef John’s favorite fresh sweet corn salad.
An easy corn salad with roasted red peppers and a creamy dressing.