Grilled Corn Salad with Cherry Tomatoes, Pinto Beans, and Fresh Cilantro Recipe
Introduction
This Grilled Corn Salad is a vibrant and fresh dish perfect for summer gatherings or light meals. Combining smoky grilled corn and tomatoes with creamy avocado and zesty jalapeño shallots, it’s bursting with flavor and texture. Quick to prepare, it’s sure to become a seasonal favorite.
Ingredients
- 2 medium shallots, very thinly sliced
- 2 small jalapeño peppers, thinly sliced into rounds (use 1 pepper for moderate heat; remove seeds for mild heat)
- 3 ½ tablespoons lime juice, plus more for serving
- 2 tablespoons extra virgin olive oil, plus more for grilling
- ½ teaspoon ground cumin
- Kosher salt or sea salt to taste
- Freshly cracked black pepper
- 6 medium or 4 large ears of corn, husked
- 1 pint (~300g) cherry tomatoes
- 1 (15-ounce/425g) can pinto beans (or black beans), drained and rinsed
- ½ – ¾ cup (6-9g) cilantro (leaves and tender stems, finely chopped)
- 1 large ripe avocado, diced or torn into chunks
Instructions
- Step 1: Marinate the shallots by mixing the sliced shallots, jalapeños, lime juice, and olive oil in a small bowl. Season with cumin, salt, and freshly cracked black pepper. Toss gently and let sit on the counter for 20 to 30 minutes until softened.
- Step 2: Prepare for grilling by lightly brushing the corn cobs with olive oil. If using a grill pan, ensure good ventilation by opening windows or turning on the oven fan.
- Step 3: Heat a grill pan over high heat. Add the corn cobs in a single layer and grill for 10–12 minutes, turning occasionally with tongs, until all sides are charred. Remove from heat and set aside.
- Step 4: Toss the cherry tomatoes with 2 teaspoons olive oil and season with salt and pepper. Grill the tomatoes in the hot grill pan for 3 to 5 minutes, turning occasionally until blistered and charred. Remove and let cool.
- Step 5: When corn is cool enough to handle, stand each ear upright in a large bowl and shave the kernels off by slicing downward with a knife. Let the kernels fall into the bowl.
- Step 6: Assemble the salad by adding grilled tomatoes, marinated shallot mixture (with its liquid), pinto beans, and cilantro to the shaved corn. Toss to combine gently. Add avocado and toss carefully. Adjust seasoning with lime juice, salt, and pepper to taste.
Tips & Variations
- For a milder heat, remove jalapeño seeds before slicing. For more heat, use both peppers with seeds.
- You can substitute grilled or roasted sweet corn if fresh ears are unavailable.
- Add crumbled queso fresco or feta cheese for a creamy, salty touch.
- Serve with warm tortillas or as a side to grilled meats for a full meal.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. To prevent the avocado from browning, you may want to add it fresh just before serving if storing a day in advance. Reheat is not necessary; serve chilled or at room temperature for best flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare most components in advance and store them separately in the refrigerator. Assemble the salad just before serving to keep the avocado fresh.
What can I substitute for pinto beans?
Black beans or cannellini beans work well as substitutions, providing similar texture and flavor.
Print
Grilled Corn Salad with Cherry Tomatoes, Pinto Beans, and Fresh Cilantro Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This vibrant Grilled Corn Salad combines smoky grilled corn and tomatoes with a tangy, spicy shallot and jalapeño marinade, fresh avocado, and hearty pinto beans. Perfect as a light main dish or colorful side, it bursts with bold flavors and textures that celebrate fresh summer produce.
Ingredients
Scale
Marinade
- 2 medium shallots, very thinly sliced
- 2 small jalapeño peppers, thinly sliced into rounds (use 1 for moderate heat; remove seeds for mild heat)
- 3 ½ tablespoons lime juice, plus more for serving
- 2 tablespoons extra virgin olive oil, plus more for grilling
- ½ teaspoon ground cumin
- Kosher salt or sea salt, to taste
- Freshly cracked black pepper, to taste
Salad
- 6 medium or 4 large ears of corn, husked
- 1 pint (~300g) cherry tomatoes
- 1 (15-ounce/425g) can pinto beans (or black beans), drained and rinsed
- ½ – ¾ cup (6-9g) cilantro leaves and tender stems, finely chopped
- 1 large ripe avocado, diced or torn into chunks
Instructions
- Marinate the shallots: In a small bowl, combine the sliced shallots, sliced jalapeños, lime juice, and 2 tablespoons of extra virgin olive oil. Season with ground cumin, salt to taste, and freshly cracked black pepper. Toss gently to coat and let marinate on the counter for 20-30 minutes until the shallots soften and the flavors meld.
- Prepare for grilling: If using a grill pan, ensure proper ventilation by opening windows or turning on the oven fan. Lightly brush the corn cobs with a bit of extra virgin olive oil to prevent sticking and promote even charring.
- Grill the corn: Heat a grill pan over high heat until very hot. Place the corn cobs in a single layer and grill for 10-12 minutes, turning occasionally with tongs, so all sides develop a nice charred crust. Remove from heat and set aside to cool slightly.
- Grill the tomatoes: Toss the cherry tomatoes with 2 teaspoons of olive oil, then season with salt and pepper. Return the grill pan to high heat, add the tomatoes, and cook for 3-5 minutes, turning occasionally, until they blister and char. Remove from heat and let cool on a plate.
- Shave the corn kernels: Once the corn is cool enough to handle, stand an ear upright in a large bowl. Using a sharp knife, cut downwards to shave off the kernels, allowing them to fall into the bowl. Repeat for all ears.
- Assemble the salad: To the bowl with corn kernels, add the grilled tomatoes, the marinated shallot and jalapeño mixture including the marinade liquid, drained pinto beans, and chopped cilantro. Gently toss to combine all ingredients. Finally, add the diced avocado and toss lightly to incorporate without mashing. Taste and adjust seasonings by adding additional lime juice, salt, or pepper as desired.
Notes
- Adjust jalapeño quantity and seed inclusion for desired spiciness.
- Use black beans as an alternative for pinto beans for variation.
- Best served fresh but can be refrigerated for up to 1 day.
- For outdoor grilling, you can grill the corn and tomatoes on a barbecue instead of a grill pan.
- Wear gloves when handling jalapeños to avoid irritation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Keywords: grilled corn salad, summer salad, avocado salad, grilled vegetables, healthy salad, vegetarian salad
