We can’t get enough sweet summer corn these days — we just love it. Don’t you?
Raw, roasted, barbecued, sautéed … we’ll take fresh corn anyway we can get it. One of our favorite recipes though is this one. It’s not so much a recipe as a “throw everything we adore into a big bowl and stir” kind of dish.
This corn salad recipe is perfect to make ahead of time
In fact, if we can keep our fingers away for long enough, we like to make this a few hours in advance (it’s even great the next day). Black beans, tomatoes, onions, garlic, jalapeño and lime juice are added to the corn to give the salad lots of flavor and textures.
We love fresh corn for this — it’s so crisp. When we can’t find it, rinsed canned corn or thawed frozen corn works perfectly.
We also add some smoked paprika. Smoked paprika is not the same as sweet paprika (which is often sold with the word “Paprika” on the label). Smoked paprika, sometimes labeled hot Pimentón or hot Pimentón de La Vera is a little spicy and as the name suggests, very smoky. It’s perfect for corn salad.
The options are endless when it comes to serving — spoon over chicken, grilled vegetables, eggs or whatever else you can think of. Or serve like a salsa with tortilla chips or as a topping for grilled bread or bruschetta.
You May Also Like
- Our recipe for Oven Roasted Corn.
- This salad would go perfectly with our Shredded Beef Tacos recipe.
- We also love this Summer Corn Salad Recipe from Ina Garten as well as this Bacon, Avocado and Corn Salad from Picky Palate.
What You Need to Know: If you like things spicy, add more jalapeño or add a few dashes of your favorite hot sauce. We love fresh corn for this — it’s so crisp. When we can’t find it, rinsed canned corn or thawed frozen corn works perfectly.
- 2 medium ears corn, or 2 cups (300 g) corn kernels
- One 15-ounce can black beans, drained and rinsed, or 1 1/2 cups cooked black beans
- 2 medium tomatoes, seeds removed and finely chopped
- 1/2 cup (80 g) finely chopped onion (1 medium onion)
- 1 teaspoon minced garlic (1 clove)
- 1/2 jalapeño, seeds removed and finely minced
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1/2 to 1 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- Bring a medium pot of salted water to a boil then cook corn kernels 2 to 3 minutes, or until crisp tender. Immediately submerge corn into a bowl of ice water to stop cooking. Drain.
- In a medium bowl, combine corn, black beans, tomatoes, onion, garlic, jalapeño, lime juice, olive oil, salt and smoked paprika.
- Stir then refrigerate at least 30 minutes.
To remove kernels from corn, stand the shucked corn cob upright. Holding the cob steady, use a sharp knife to make long downward strokes against the cob, separating the kernels from the cob. It can be helpful to place a dishtowel between the cob and work surface.