Get ready to transform your ordinary summer meal into an extraordinary culinary experience with this mouthwatering Grilled Corn and Butterbean Salad! Imagine the perfect blend of smoky, charred corn kernels dancing with creamy butterbeans, zesty lime, and fresh cilantro - a Mexican-inspired dish that promises to be the star of your next gathering. Whether you're looking for a quick lunch, a stunning side dish, or a light and refreshing meal, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 ears of corn, grilled and kernels removed
- 1 can butterbeans, drained and rinsed
- 1/2 red onion, diced
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat (around 400-450°F). Clean and oil the grill grates to prevent sticking.
- Husk the corn ears and brush them lightly with olive oil. Season with a pinch of salt and pepper.
- Place corn directly on the hot grill grates and cook for 10-12 minutes, rotating every 3-4 minutes to ensure even charring on all sides. The corn should develop golden-brown grill marks and look slightly caramelized.
- Remove corn from the grill and let cool for 5 minutes. Using a sharp knife, carefully cut the kernels off the cob by standing the ear vertically and slicing downward.
- In a large mixing bowl, combine the grilled corn kernels, drained butterbeans, diced red onion, and chopped cilantro.
- Drizzle lime juice over the mixture and season with salt and pepper. Gently toss all ingredients to ensure even distribution of flavors.
- Let the salad sit for 5-10 minutes at room temperature to allow the flavors to meld together.
- Taste and adjust seasoning if needed. Serve chilled or at room temperature as a side dish or light lunch.
Tips
- Choose fresh corn ears with bright green husks and plump kernels for the best flavor.
- Make sure your grill is properly heated and cleaned to achieve those perfect grill marks.
- Rotate corn frequently to prevent burning and ensure even caramelization.
- Let the salad rest for 5-10 minutes before serving to allow flavors to meld together.
- For extra flavor, consider adding a dash of cumin or a sprinkle of chili powder.
- If you don't have a grill, you can roast corn in the oven or use a grill pan on the stovetop.
- For a protein boost, add grilled chicken or shrimp to make it a complete meal.
- This salad tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 150kcal
Carbohydrates: 30g
Protein: 7g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
