Dean and DeLuca
Dean and DeLuca

Roasted Corn & Black Bean Salad

by Amy Sherman
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roastedcornblackbeansaladThis recipe for Roasted Corn and Black Bean Salad is brought to you by the fresh corn, leftover cotija cheese and a can of beans. And that lazy feeling that strikes during the Summer for something delicious yet easy. Like most everyone, I love fresh corn. Eight ears for 2 dollars? Sold!

When corn is sweet it's a cinch to prepare. In addition to adding it to a salad, my other favorite ways to prepare it are making corn chowder (I make a different version just about very time) and on the cob, slathered with mayo and dredged in crumbled cheese served with a wedge of lime.

While corn should be cooked soon after picking or purchasing, cotija cheese is the exact opposite. I bought cotija for some recipe or another and found the leftover cheese lasted and lasted. Like other Mexican cheeses, it's inexpensive, and easy to use. Cotija is a crumbly cheese, less salty than feta, but a little goes a long way. The beans in this recipe make the salad feel hearty and substantial. I suppose you could make it with canned or frozen corn all year round, but it really feels like a Summer dish to me. 

 

Roasted Corn and Black Bean Salad makes the perfect side dish to go with barbecue chicken, steak, pork chops, you name it. It's a very flexible recipe, you can leave out the cilantro if you like, add more green onions or use red onions instead. Add more tomato or less. Add as much or as little hot sauce as you like. If you don't like spicy food, start with a teaspoon, taste, then add more. I hope you will make this recipe your own!

Roasted Corn & Black Bean Salad
Makes 4 servings

Ingredients:

1 teaspoon vegetable oil 3 ears of corn 1 can (15.5 ounces) black beans, drained and rinsed 1 tomato diced, include the juice 1/4 cup chopped fresh cilantro 4 green onions, chopped 1 Tablespoon Habanero Pepper Tabasco Sauce 1 Tablespoon lime juice 1/2 cup crumbled Mexican cotija cheese (or feta) Salt

Instructions:

In a large nonstick skillet, heat oil over medium-high. Strip the corn from the cobs, into the skillet and

cook, stirring, until beginning to brown in spots, about 3 minutes.  Transfer to a large bowl and allow to cool for 5 minutes. Stir in black beans, tomato and juice, cilantro, green onions, Habanero sauce and lime juice. Fold in the cotija cheese. Taste for seasonings and add salt if needed. 

Enjoy!

 

Amy Sherman is a San Francisco–based writer, recipe developer, restaurant reviewer and all around culinary enthusiast. She blogs for Epicurious , Bay Area Bites and Cooking with Amy .   

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