Print

Fresh Frozen Corn and Black Bean Street Corn Salad

fresh frozen corn and black bean street corn salad - featured image
Print Recipe

A quick, easy, and flavorful summer side salad combining sweet frozen corn, hearty black beans, creamy avocado, and tangy dressing with a smoky street corn vibe.

Ingredients

Scale
  • 4 cups (600g) frozen corn kernels, thawed and drained
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 medium red bell pepper, finely diced
  • 3 green onions, thinly sliced
  • ½ cup fresh cilantro, chopped
  • 1 ripe avocado, diced (optional but recommended)
  • ½ cup (120ml) mayonnaise (full-fat or vegan mayo)
  • ¼ cup (60ml) crema or sour cream
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ cup cotija cheese, crumbled (or feta as substitute)
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of smoked paprika or a few dashes of hot sauce

Instructions

  1. Thaw the corn by placing 4 cups (600g) of frozen corn kernels in a colander and running under warm water for 2–3 minutes until thawed. Drain excess water completely. Alternatively, toss corn in a dry skillet over medium heat for 5 minutes to lightly toast and thaw, stirring often.
  2. Open the can of black beans, drain and rinse thoroughly under cold water to remove excess sodium. Set aside.
  3. Finely dice the red bell pepper, thinly slice the green onions, roughly chop the cilantro, and dice the avocado last to avoid browning.
  4. In a small bowl, whisk together mayonnaise, crema or sour cream, fresh lime juice, minced garlic, chili powder, ground cumin, salt, and pepper. Adjust seasoning to taste.
  5. In a large mixing bowl, gently toss the thawed corn, black beans, red pepper, green onions, cilantro, and avocado.
  6. Pour the dressing over the mixture and fold carefully to coat everything evenly without mashing the avocado.
  7. Sprinkle crumbled cotija cheese on top and gently mix. Taste and add extra lime juice or chili powder if desired.
  8. Cover and refrigerate for at least 30 minutes before serving to let flavors meld. Serving immediately is fine if short on time.

Notes

Do not over-thaw corn to avoid sogginess; rinse beans to reduce sodium; use ripe avocados for best texture; fold gently to keep avocado intact; can be made vegan by substituting mayo and crema and omitting cheese; salad holds well up to 24 hours refrigerated; add toasted pepitas for extra crunch.

Nutrition

Keywords: corn salad, black bean salad, street corn, summer side dish, easy salad, Mexican salad, frozen corn recipe, healthy salad

Find it online: https://dahliadishes.com/fresh-frozen-corn-and-black-bean-street-corn-salad-easy-recipe-for-summer-sides/