One-Pan Mexican Street Corn and Black Bean Skillet

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant one-pan dish combining roasted corn, black beans, and a creamy chipotle lime sauce for a flavorful vegetarian dinner. This Mexican-inspired vegetarian recipe (gluten free), ready in about 25 minutes, pairs corn kernels, black beans, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 10 min Cook: 15 min Serves 4 Mexican cuisine 280 cal/serving

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Ingredients

3 cups (fresh or frozen) corn kernels
1 can (15 oz), drained and rinsed black beans
2 tbsp olive oil
1 tsp chipotle chili powder
1/2 tsp ground cumin
2 cloves minced garlic
1/4 cup mayonnaise
2 tbsp fresh lime juice
1/3 cup crumbled cotija cheese
2 tbsp chopped fresh cilantro
to taste salt
to taste black pepper

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 cups corn kernels and sauté for 5-6 minutes until they start to brown and pop.
Step 2: Stir in 2 cloves minced garlic, 1 tsp chipotle chili powder, and 1/2 tsp ground cumin. Cook for 1 minute until fragrant.
Step 3: Add 1 can (15 oz) drained and rinsed black beans to the skillet. Cook for 2 more minutes, stirring occasionally, until heated through.
Step 4: In a small bowl, mix 1/4 cup mayonnaise with 2 tbsp fresh lime juice. Remove skillet from heat and stir the sauce into the corn and beans until evenly coated.
Step 5: Sprinkle 1/3 cup crumbled cotija cheese and 2 tbsp chopped fresh cilantro over the skillet. Season with salt and black pepper to taste. Serve warm.