Fresh Corn and Black Bean Salad With Corn Chips
Published July 24, 2025
- Total Time
- 20 minutes
- Prep Time
- 15 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons fresh lime juice
- 1garlic clove, grated
- 1½teaspoons ground cumin
- 1teaspoon sugar
- ½teaspoon crushed red pepper
- 3tablespoons extra-virgin olive oil
- Salt and pepper
- 4cups fresh corn kernels (from 4 large cobs)
- 2(15-ounce) cans black beans, rinsed
- A big handful of cilantro leaves, chopped
- 4cups/4 ounces corn tortilla chips, lightly crushed
- 1 to 2ripe avocados, halved, pitted and roughly diced
- Hot sauce (optional), for serving
For the Cumin-lime Dressing
For the Salad
Nutritional analysis per serving (6 servings)
479 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 67 grams carbohydrates; 17 grams dietary fiber; 5 grams sugars; 14 grams protein; 746 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the dressing: To a large bowl, add the lime juice, garlic, cumin, sugar, crushed red pepper and olive oil. Season with about 1 teaspoon of salt and a pinch of pepper and whisk to combine. Taste and check seasonings, adding more salt and pepper if needed.
- Step 2
To the dressing, add the corn, black beans and cilantro. Toss to combine, taste and season with salt and pepper.
- Step 3
When ready to eat, add the corn chips and avocados, and toss to combine. Dot with hot sauce, if using.
Private Notes
Comments
@dimmerswitch I also love to cook my corn this way! I toss an ear into the microwave with the husk still on for approx 3 mins, then let sit for a bit until it’s cool enough to handle. Perfectly cooked corn kernels every time
Raw corn isn't for everyone. Avoid eating raw corn if you have a compromised immune system, are pregnant, or are breastfeeding, because of the risk of bacterial contamination from uncooked corn. Some people may have GI issues from eating uncooked corn, which isn't easy on the GI sysem. So cook the corn if you need to avoid GI issues or bacterial contamination from raw corn.
Camster & Derf - You ask if the corn is cooked first. My reading of the recipe is that it is not. It specifies raw corn removed from cob. But I did cook mine briefly, using the microwave technique where corn still in husks is cooked that way. It results in delicious corn that can be as lightly cooked as one wants. In a salad like this I cook it just enough to lose the raw edge but to keep it fresh crunchy texture.
Loved it! I added celery and scallions (because, clean out the fridge day), some charred Shishito peppers, and some grated cheddar on top. Chopped tomatoes would be good too. I served it with a couple of fried eggs, and dinner was done.
Add an extra level of flavour by cooking the corn on the BBQ.
Followed the comments' advice and cooked the corn first, which I think turns this into a dip more than a salad! It was a hit at my potluck, although dipping chips into a dip with more broken up chips was a bit heavy for my taste. I think if you plan to cook the corn and still want this to feel like a salad, throw in some romaine lettuce as well because it really needs crunch and heft to balance out all the avocado. Wish I had tried the smoked paprika trick because the flavors need the kick!