Fresh Corn and Black Bean Salad With Corn Chips

Published July 24, 2025

Prep Time

15 minutes

Cook Time

5 minutes

Total Time

20 minutes

Ingredients

For the Cumin-Lime Dressing

• 2 tablespoons fresh lime juice (from 1–2 limes)

• 1 garlic clove, finely grated

• 1½ teaspoons ground cumin

• 1 teaspoon granulated sugar

• ½ teaspoon crushed red pepper flakes (adjust to taste)

• 3 tablespoons extra-virgin olive oil

• 1 teaspoon kosher salt (or to taste)

• ¼ teaspoon freshly ground black pepper (or to taste)

For the Salad

• 4 cups fresh corn kernels (from 4 large, ripe ears; see Corn Preparation below)

• 2 (15-ounce) cans black beans, drained and rinsed (about 3 cups drained)

• 1 large handful (1 cup) fresh cilantro leaves, chopped

• 4 cups (4 ounces) corn tortilla chips, lightly crushed (reserve a few whole chips for garnish)

• 1–2 ripe avocados, halved, pitted, and roughly diced (add 10 minutes before serving to prevent browning)

• Hot sauce (optional, for serving)

Corn Preparation

Raw corn: For the freshest, crisper texture, remove kernels from the cob using a sharp knife (stand the cob upright on a cutting board and slice downward, following the curve). Ensure all silk is removed by hand or with a damp cloth.

Cooked corn (optional, for safety/softened texture): Microwave 4 ears with husks on for 2–3 minutes until tender; cool, peel husks, and extract kernels.

Food Safety Note

Raw corn may harbor bacterial contamination (e.g., from silk/husks) and is difficult to digest for those with compromised immune systems, pregnant individuals, or those with GI sensitivities. For safety, cook corn if avoiding raw consumption.

Preparation Steps

1. Make the Cumin-Lime Dressing: In a medium bowl, whisk together lime juice, grated garlic, cumin, sugar, red pepper flakes, and olive oil. Season with salt and pepper, then whisk vigorously until emulsified (about 1 minute). Taste and adjust: add lime juice for brightness, salt for saltiness, or sugar if too tart.

2. Assemble the Salad Base: In a large bowl, add dressed corn kernels, black beans, and chopped cilantro. Toss gently to coat all ingredients. Season with additional salt and pepper if needed.

3. Add Crunch & Cream: Fold in lightly crushed tortilla chips and roughly diced avocado. Toss once more (lightly, to preserve chip texture) and serve immediately. Drizzle with hot sauce before serving.

Pro Tips

• Crush Tortilla Chips: Place chips in a clean towel and gently pound with a rolling pin for even, textured crushing.

• Meal Prep: Make the dressing and add-ins (beans, corn, cilantro) up to 2 hours ahead; add chips and avocado 10 minutes before serving.

• Smoky Upgrade: Roast raw corn kernels at 400°F (200°C) for 5–7 minutes for a charred, smoky flavor.

Community Comments & Tips

• @dimmerswitch: “Microwave corn with husks on for 3 minutes, cool, then handle. Perfectly cooked kernels every time!”

• Camster & Derf: “Recipe says raw corn, but I cook mine briefly (microwave husk-on). Keeps a fresh crunch while losing the raw edge.”

• Anonymous: “Fresh corn > frozen! Remove all silk, use peak-ripeness ears. Best made fresh—don’t over-prep.”

• User: “Added tomatoes, green onions, and served chips on the side. Improved in the fridge overnight!”

• User: “Added celery, charred Shishito peppers, and cheddar. Served with fried eggs for a complete meal!”

Enjoy this vibrant, crunchy salad as a side or light meal—perfect for summer gatherings!