Smoky Firecracker Corn and Black Bean Salad

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

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, smoky salad featuring grilled corn, black beans, and a zesty chipotle-lime dressing, ideal for summer cookouts. This Mexican-inspired summer cookout recipe, ready in about 18 minutes, pairs fresh corn kernels (from about 4 ears), black beans, rinsed and drained, red bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 8 min Serves 4 Mexican cuisine 180 cal/serving

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Ingredients

2 cups fresh corn kernels (from about 4 ears)
1 cup black beans, rinsed and drained
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
3 tbsp fresh lime juice
2 tbsp olive oil
1 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat a grill or grill pan to medium-high heat (400°F). Spread 2 cups fresh corn kernels evenly on a grill-safe tray or use a grill basket, and grill for 6-8 minutes, stirring occasionally, until the corn has slight char marks and smells smoky.
Step 2: Transfer the grilled corn to a large mixing bowl and add 1 cup rinsed and drained black beans, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro.
Step 3: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp chipotle chili powder, 1/2 tsp ground cumin, 3/4 tsp salt, and 1/4 tsp black pepper until emulsified.
Step 4: Pour the dressing over the corn mixture and toss thoroughly to combine. Adjust seasoning with extra salt or lime juice as needed.
Step 5: Chill the salad for at least 20 minutes before serving to allow flavors to meld.