A delicious and simple side dish to go with your favorite Mexican meal. It has all of the flavors that you expect, a little spicy with a touch of heat. It’s served cold which not only makes it a great side dish but also great dip/salsa.
What do you serve with your favorite Mexican meal? Refried beans and rice? That seems to be the go-to side dish for every Mexican meal ever served.
Don’t get me wrong I love refried beans and rice, but they’re a little boring. I want something different, something with lots of flavor and simple to make.
This roasted corn salad is all that and more. It’s super simple to make, the hardest part is roasting the vegetables and even that’s pretty easy. It’s packed full of Mexican flavors; cumin, chili, cilantro, jalapeno, everything that you expect. And what makes it so different is that it is served cold, which helps cool your palette.
This is by far one of my favorite side dishes, especially when summertime rolls around and we’re grilling up Mexican food. It compliments every Mexican dish imaginable, it’s refreshing, and it’s more exciting than those boring old beans and rice.
Simple Roasted Mexican Corn Salad
Step 1: Prepare the corn, red pepper and jalapeno.
Corn – Shuck and clean the corn. Don’t worry about being to fussy, by getting every last piece of silk, the grill will burn them off. Place the cleaned corn on a hot grill, giving it a quarter turn every couple of minutes, until the corn is slightly charred and cooked through. Approximately 10 minutes. Let the corn cool, then remove the kernals from the cob.
Red Peppers – Clean and dry the pepper. Place the pepper on a hot grill, giving it a quarter turn every couple of minutes, until the pepper is charred and soft. Approximately 10-15 minutes.
Place the peppers in an air tight container, like a Ziploc bag, to steam for 15 minutes. This will help to loosen the skin from the pepper.
Remove the stem and seeds, then peel away the skin and dice.
Jalapeno – Clean and dry the jalapeno. Place the pepper on a hot grill, giving it a quarter turn every 60-90 seconds. It should be black and blistered.
Place the jalapeno in an air tight container, like you did with the red pepper. Let it steam for 15 minutes.
Remove the stem and seeds, then peel away the skin and dice.
Step 2: Mix together all of the ingredients and refrigerate 1-2 hours before serving.
- 4 ears of corn
- 1 can (15 ounces) black beans, drained
- 1 red pepper, diced
- 1 jalapeno pepper, diced
- 4 green onions, sliced
- 4 tablespoons cilantro, chopped
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- 2 tablespoons lime juice
- Roast the corn, red pepper and jalapeno over an open flame until charred.
- Place in an air tight container to steam for 15 minutes.
- Remove corn from the cob and dice the peppers.
- Mix all of the ingredients together and refrigerate for 1-2 hours before serving.
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Its been a while since I made a salad with fresh corn, BBQ coming up, I have pinned to give your recipe a try!
Have a great week!
I love this recipe, especially because it’s a healthy way to have a dish with some Mexican flavor. No heavy cream or tons of queso, just beans and roasted veggies. Perhaps I would top it with spicy salsa instead of just chili powder. I’ll be sharing this on Twitter and Pinterest.
Greetings from the Inspire Me Monday linky!
Salsa would be amazing! Thanks for the shares.
I love how you roasted the veggies! Looks fantastic!
This looks so tasty I love roasted veggies