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Best Grilled Corn & Black Bean Salad for Labor Day BBQ

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This smoky, sweet, and tangy grilled corn and black bean salad is the perfect side dish for any summer BBQ. It’s quick to make, uses simple ingredients, and gets better after resting, making it an ideal potluck dish.

Ingredients

Scale
  • 6 ears fresh corn, husks on
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/2 cup red onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and finely minced
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup extra-virgin olive oil
  • Juice of 2 limes (about 3 tablespoons)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 clove garlic, minced
  • 1 avocado, diced (optional)
  • 1/2 cup cherry tomatoes, halved (optional)
  • 1/4 cup toasted pepitas (optional)

Instructions

  1. Preheat the grill to medium-high heat (about 400-450°F). If using charcoal, wait until the coals are covered with white ash. For gas, heat for 10 minutes with the lid closed.
  2. Prepare the corn: Pull back the husks without removing them completely. Remove the silk and pull the husks back up over the corn. Soak the ears in cold water for 10 minutes.
  3. Grill the corn: Place the corn on the grill, cover, and cook for 15-20 minutes, turning every 5 minutes. The husks will char and blacken. After 15 minutes, check if the kernels are tender.
  4. Char the kernels: Once tender, pull the husks all the way back (use a towel) and place the corn directly on the grill grates. Cook for 2-3 minutes per side, turning until charred.
  5. Cool and cut the kernels: Let the corn cool for 5 minutes. Stand each ear upright on a cutting board and cut the kernels off in strips. You should get about 3 cups of kernels.
  6. Make the dressing: Whisk together olive oil, lime juice, cumin, smoked paprika, salt, pepper, and minced garlic in a small bowl.
  7. Assemble the salad: In a large bowl, combine grilled corn kernels, black beans, red onion, jalapeño, and cilantro. Pour the dressing over and toss gently.
  8. Add the cheese and rest: Fold in the crumbled cotija cheese. Let the salad sit at room temperature for at least 15 minutes before serving.
  9. Final taste and adjust: Taste and add more salt, lime juice, or cayenne if desired. If adding avocado or tomatoes, fold them in now.

Notes

Soaking the corn in the husk creates steam that cooks the kernels evenly. Watch the char carefully—the line between perfectly charred and burnt is about 30 seconds. Let the salad rest for at least 15 minutes to allow flavors to meld. Double the dressing if desired, as corn and beans absorb it quickly.

Nutrition

Keywords: grilled corn salad, black bean salad, summer BBQ side dish, Labor Day recipe, vegetarian, gluten-free

Find it online: https://prismtaste.com/best-grilled-corn-and-black-bean-salad-for-labor-day-bbq/