Grilled Corn Salad with Citrus Dressing and Black Beans
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Keep Summer on the Table a Little Longer 🌽☀️
Corn season won't last forever, so let's make the most of it while we can. ☀️ Give those ears a little char, then toss the kernels with earthy black beans, crunchy jicama, fresh herbs, and a lively citrus dressing. Lime and orange bring the brightness, while cumin and ancho chile add a gentle warmth. Consider it your edible reminder to slow down and enjoy what's right in front of you.🍊🌶️
Grilled Corn Salad with Citrus Dressing and Black Beans
Yield: 4-6 servings
2 large ears of corn, husked
5 tablespoons avocado oil, divided
1 15-ounce cans black beans, rinsed, drained
1 cup 1/3-inch dice peeled jicama
1/3 cup diced red onions
1 red bell peppers, diced
1 avacodo, diced
1/3 cup chopped fresh cilantro
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon ancho chili powder
1 lime, cut into wedges, optional
favorite chips, optional
Prepare a grill for medium-high heat. Rub corn with 1 tbsp avocado oil; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender, 8–10 minutes. Transfer to a platter. Set aside to cool. Cut off corn kernels and place in large bowl. Add black beans, jicama, bell pepper, onions, and cilantro.
In a medium bowl, whisk together the lime juice and zest, orange juice and zest, and spices. Slowly drizzle in the remaining 4 tablespoons oil. Once mixed and emulsified, fold dressing into corn salad. Season generously with salt and pepper. Let stand at room temperature for 1 hour before serving. Fold in avacado and enjoy with a squeese of lime and your favorite chips!
Equipment List:
A Small Favor for Big Flavors!“I’ve included links to a few of my favorite tools and ingredients from Amazon to help you along the way. If you use the links, I’ll earn a small commission—at no extra cost to you! It’s a sweet way to support my kitchen adventures, and I’ll keep bringing you more tasty recipes!" - Chef Stacy
🐟 Dinner just got a little more elegant. Join Chef Stacy Live on Zoom for Red Snapper en Papillote with Orange Beurre Blanc! Restaurant-quality doesn't have to mean restaurant-difficult. In this class, she’'ll show you one of her favorite French techniques: en papillote, or "cooked in parchment." We'll create perfectly tender fish steamed with fresh vegetables, citrus, herbs, and wine for an elegant meal that's as easy to make as it is impressive to serve.
🍽 On the Menu
🐟 Red Snapper en Papillote with Orange, Asparagus & Potatoes
🍊 Orange Beurre Blanc
🍓 Cheesecake Mousse with Balsamic Berries
📅 Tuesday, September 22 2026
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Chef Stacy has worked for both Williams Sonoma and Sur La Table and has tried it all! She has handpicked a selection of top-rated cooking tools, all available on Amazon. Transform your kitchen into a chef’s paradise and take your culinary skills to the next level!
“These are items I use and love. If you make a purchase after clicking on the links, I’ll earn some grocery money which I promise to use to make even more recipe content. You do not pay a higher price. Thank you for your support!” - Chef Stacy