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Kid-Friendly Grilled Corn and Black Bean Salad with Lime Crema

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A smoky, sweet, and tangy salad made with grilled corn, black beans, and a zesty lime crema. Perfect for family dinners, this quick and easy recipe is a crowd-pleaser that even picky eaters love.

Ingredients

Scale
  • 4 ears of fresh corn, husked (or 3 cups frozen corn, thawed and patted dry)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 red bell pepper, diced small (about 1 cup)
  • 1/2 cup red onion, finely chopped (soak in cold water for 10 minutes to mellow the bite)
  • 1/4 cup fresh cilantro, chopped (stems included for extra flavor)
  • 1 jalapeño, seeded and minced (optional—leave out for younger kids)
  • 2 tablespoons olive oil (for grilling the corn)
  • Salt and black pepper, to taste
  • 1/2 cup sour cream (or Greek yogurt for a lighter option)
  • 2 tablespoons fresh lime juice (about 1 lime—don’t use bottled)
  • 1 teaspoon lime zest (adds brightness)
  • 1 clove garlic, minced (or 1/4 teaspoon garlic powder)
  • 1/4 teaspoon salt
  • Pinch of cumin (optional, but adds warmth)

Instructions

  1. Preheat your grill to medium-high heat (about 400°F). While it heats, husk the corn and remove all the silk. Rub each ear with about 1/2 tablespoon of olive oil and a pinch of salt. Place the corn directly on the grill grates. Cook for 10-12 minutes, turning every 2-3 minutes, until the kernels are charred in spots and bright yellow. Remove from the grill and let cool for 5 minutes.
  2. Once the corn is cool enough to handle, stand each ear upright on a cutting board. Use a sharp knife to cut the kernels off, working from top to bottom. You should have about 2 1/2 to 3 cups of grilled corn.
  3. While the corn cools, dice the red bell pepper into small, even pieces (about 1/4-inch cubes). Finely chop the red onion. If you’re using jalapeño, seed and mince it now. Place all the veggies in a large mixing bowl.
  4. In a small bowl, whisk together the sour cream, fresh lime juice, lime zest, minced garlic, salt, and cumin (if using). Taste and adjust—add more lime juice for tang, more salt for balance. The crema should be thick but pourable. If it’s too thick, add a teaspoon of water or milk. Cover and refrigerate until ready to use.
  5. Add the grilled corn kernels and rinsed black beans to the bowl with the vegetables. Toss gently to combine. Pour the lime crema over the salad and stir until everything is evenly coated. Add the chopped cilantro and give it one more gentle toss. Season with salt and black pepper to taste.
  6. Transfer the salad to a serving platter or bowl. Garnish with extra cilantro leaves and a sprinkle of lime zest if desired. Serve immediately at room temperature, or chill for 30 minutes for a cold version.

Notes

For a dairy-free version, use plant-based sour cream or yogurt. If serving to kids, consider drizzling the crema on the side instead of mixing it in. The salad can be made ahead by prepping components separately and assembling just before serving.

Nutrition

Keywords: grilled corn salad, black bean salad, lime crema, kid-friendly, summer salad, vegetarian, gluten-free

Find it online: https://recipebelle.com/kid-friendly-grilled-corn-and-black-bean-salad-with-lime-crema/