RecipeSouthwestern Corn Salad

Nutrition Facts
Amount per Serving
  • Calories: 100
  • Protein: 4 g
  • Total Fat: 3.5 g
    • Unsaturated Fat: 3.5 g
    • Saturated Fat: 0 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 15 g
  • Dietary Fiber: 3 g
  • Total Sugar: 4 g
    • Natural Sugar: 4 g
    • Added Sugar: 0 g
  • Sodium: 160 mg

This delicious dish is perfect for your next backyard cookout. It’s so vibrant and colorful and every bite delivers a layer of superfood ingredients—it’s truly a bowl filled with goodness! It’s also very versatile and goes with anything you have on the menu; serve it as a standalone side or use it to stuff tacos, wraps or pitas. When you roast the corn in the hot skillet, it helps to caramelize the veggie’s natural sugar and intensifies the flavor (OMG, it’s so good). The kitchen starts to smell like buttery popcorn—and sometimes even “pops” like popcorn, too. Feel free to use fresh, canned, or frozen corn, and then watch it transform into an impressive-looking dish filled with Southwestern style.

  • Prep time
  • Total Time
This recipe makes about 6 cups
  • • 4 cups fresh or frozen corn*
  • • 2 tablespoons extra-virgin olive oil, divided
  • • ½ teaspoon kosher salt, divided
  • • 1 can (15½ ounces) black beans, rinsed and drained
  • • 1 cup red onion, finely diced (about 1 small red onion)
  • • 1 medium red bell pepper, finely diced (about 1 cup)
  • • ½ to 1 cup fresh cilantro, chopped
  • • 2 tablespoons fresh lime juice
  • • ½ to 1 teaspoon ground cumin (optional)
  • • ¼ to ½ cup feta cheese (optional)
  • • Sliced jalapeños (optional)

*This works well with frozen, canned or fresh kernels cut from uncooked shucked cobs.

For frozen: Do not defrost. Simply run your frozen corn under cold water to remove any ice particles. Then, pat dry and place in hot skillet.

For canned: Drain well, pat dry and place in hot skillet.

For fresh shucked cobs: Depending on the size of your cobs, each will yield approximately ½ to ¾ cup fresh corn, so you’ll need 6 to 8 cobs. Slice the uncooked kernels from your cobs, and place directly in hot skillet.


Add 1 tablespoon olive oil to a large skillet and warm over medium-high heat. Add the corn and roast for about 7 minutes, stirring occasionally to slightly char the kernels (you’ll start to see some brown spots). Towards the end, mix in ¼ teaspoon salt. Remove the corn from heat and let it completely cool.

In a large mixing bowl, add the cooled corn, black beans, bell peppers, red onion, and optional jalapeños. Toss to combine. In a small mixing bowl, combine the lime juice, remaining 1 tablespoon olive oil, ¼ teaspoon salt, and optional cumin, if using. Drizzle over the corn salad and gently mix to evenly coat. Add in the cilantro and mix again. Season with additional salt and ground black pepper to taste.

Transfer to a serving platter and sprinkle crumbled feta cheese over the top, if desired. Serve chilled or room temperature.

Nutrition provided for ½ cup without feta cheese.

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