Latin Corn Salad with Avocado-Lime Crema
A refreshing salad blending sweet corn, black beans, and a creamy avocado-lime dressing. This latin american-inspired salads (vegetarian, gluten-free) ready in about 65 minutes pairs ears sweet corn, (15 oz) black beans, medium avocado into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 290 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 ears sweet corn
- 1 can (15 oz) black beans
- 1 medium avocado
- 2 tbsp lime juice
- 2 tbsp mayonnaise
- 1/4 cup cilantro
- 1 medium red bell pepper
- 1 jalapeño
- 1/2 tsp salt
Instructions
- Step 1: Preheat oven to 400°F (200°C). Place 4 ears of sweet corn on a baking sheet, cut side down. Roast for 20-25 minutes until charred and tender. Let cool, then cut kernels off the cob.
- Step 2: In a large bowl, combine 1 can (15 oz) black beans (rinsed and drained), 1/2 cup diced red bell pepper, and 1/4 cup finely diced jalapeño. Add roasted corn kernels.
- Step 3: In a blender, combine 1 medium avocado, 2 tbsp lime juice, 2 tbsp mayonnaise, 1/4 cup chopped cilantro, and 1/2 tsp salt. Blend until smooth. Pour over salad, toss to coat, and refrigerate for 15 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Latin Corn Salad with Avocado-Lime Crema take to make?
Total time is about 65 minutes (40 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Latin Corn Salad with Avocado-Lime Crema?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ears sweet corn from drying out.
Can I substitute ingredients in Latin Corn Salad with Avocado-Lime Crema?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Latin Corn Salad with Avocado-Lime Crema for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Latin Corn Salad with Avocado-Lime Crema vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
