Charred Corn and Black Bean Salad with Cilantro-Lime Dressing
Sweet corn charred until it blisters, tossed with black beans, avocado, cherry tomatoes and a creamy cilantro-lime dressing.
This is a bowl that works as a side for a barbecue or as a light meal with tortilla chips or warm flatbread. The dressing is thickened with a little Greek yogurt (or vegan yogurt), which coats the beans and corn instead of pooling at the bottom of the bowl.
It also travels well — no delicate leaves to wilt, and the flavours only improve after half an hour in the fridge.
Ingredients
- 3 corn cobs, husks removed (or 350 g frozen sweetcorn, thawed and patted dry)
- 1 tablespoon olive oil
- 400 g tin black beans, drained and rinsed well
- 250 g cherry tomatoes, halved
- 1 ripe avocado, diced
- 1/2 small red onion, very finely diced
- 1 jalapeño or green chilli, deseeded and finely chopped (optional)
- For the dressing: 80 g Greek yogurt or vegan yogurt
- For the dressing: 20 g fresh coriander, leaves and tender stems
- For the dressing: 1 small garlic clove, crushed
- For the dressing: 2 tablespoons lime juice (about 1 lime)
- For the dressing: 1 teaspoon ground cumin
- For the dressing: 1/2 teaspoon fine salt, plus more to taste
- For the dressing: 2 tablespoons olive oil
- To serve: extra coriander leaves and a few lime wedges
Instructions
- Heat a large griddle pan or heavy frying pan over high heat until it's properly hot.
- Brush the corn cobs with the tablespoon of olive oil and cook them on the hot pan for 8–10 minutes, turning every couple of minutes, until the kernels are blistered and blackened in patches all over.
- Set the corn aside to cool for a few minutes, then stand each cob upright on a board and slice the kernels off with a sharp knife, working downwards. (If using frozen sweetcorn, dry it well and cook in a very hot dry pan for 5–6 minutes until charred in spots.)
- For the dressing, blitz the yogurt, coriander, garlic, lime juice, cumin, salt and olive oil until smooth and pourable. Taste and adjust the salt and lime.
- In a large bowl, combine the charred corn, black beans, cherry tomatoes, diced red onion and chopped chilli, if using.
- Pour over the dressing and toss gently but thoroughly so everything is coated.
- Fold in the avocado last, taking care not to crush it, then taste once more for salt and lime.
- Scatter with extra coriander leaves and serve with lime wedges. If you can, let it sit for 15–20 minutes before serving so the flavours settle.
Cook’s tips
- Get the pan properly hot before the corn goes in — if it isn't, the kernels steam instead of charring.
- Rinse the black beans until the water runs clear; the starchy liquid dulls the whole salad.
- Add the avocado at the very end and fold rather than stir so the pieces stay whole.
- If your avocado is slightly underripe, dice it a little smaller and dress it with a squeeze of lime first.
Substitutions
- Use cannellini or kidney beans instead of black beans.
- No griddle pan? Cook the corn under a hot grill, turning often, until charred.
- A spoonful of chipotle paste in the dressing adds smoky heat.
- Crumbled feta or cotija on top turns this into something a bit more substantial.
Storage & reheating
Keep in an airtight container in the fridge for up to 3 days, but add the avocado fresh each time if you can — it browns after a day. The corn and bean base on its own holds well for 4 days and improves overnight as it absorbs the dressing. Stir before serving and add a squeeze of lime to wake it up.
FAQ
Can I use frozen or canned corn?
Yes. Frozen sweetcorn works well — thaw it, dry it thoroughly, then char it in a very hot dry pan. Canned corn is softer and won't char in the same way, but it can be patted dry and browned briefly with good results.
How do I make this salad vegan?
Use a plant-based yogurt in the dressing. The rest of the recipe is already free of animal products.
How spicy is this salad?
Mild as written, since the chilli is optional. If you leave it out entirely, the salad is gentle — just faintly warm from the cumin and garlic.
