This simple side dish is great at picnics and dinner tables alike. Serve it alongside grilled fish or salmon burgers or spoon it into fish tacos with a squeeze of lime. The salty, dry queso fresco does well at room temperature, but you can swap the mayonnaise with the same amount of neutral oil for fridgeless dining.
- 4 ears fresh corn, husked
- Neutral oil, such as canola or grapeseed, for brushing
- 2 (14-ounce) cans black beans, drained and rinsed
- 1 cup crumbled queso fresco or feta’ cheese
- ¼ cup mayonnaise
- ¼ cup freshly squeezed lime juice
- ¼ cup chopped fresh cilantro leaves and stems
- 2 scallions, thinly sliced
- Salt and freshly ground pepper
CHAR THE CORN
Prepare a grill for direct cooking over high heat (about 450°F). Brush the grill grates clean. Alternatively, preheat a broiler with a rack nearest to the heat source. Brush the corn lightly with oil and grill or broil, turning occasionally, until charred in spots, 5 to 6 minutes. Let sit until cool enough to handle.
ASSEMBLE THE SALAD
Cut the kernels from the cobs and transfer them to a serving bowl. Add the black beans, queso fresco, mayonnaise, and lime juice. Fold in the cilantro and scallions, then season with salt and pepper. Serve at room temperature or lightly chilled.
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Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
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