This Black Bean Corn Salad Seriously Changed My Weeknight Dinner Game

Okay, I just need to confess something super random. I have this weird habit of standing in front of my open fridge and staring like it’s about to reveal the secrets of the universe? Anyone else? Last night I was doing exactly that, scrolling TikTok at the same time (multitasking queen over here 🙄), when it hit me that I should share my absolute ride-or-die summer corn salad recipe with you guys!!

This fresh corn salad has basically saved my sanity on at least 37 separate occasions. No joke. And since Mercury just went retrograde AGAIN (ugh, can we catch a break?), I figured we could all use a no-fail recipe that even planetary chaos can’t mess up.

The Mexican Corn Salad That Makes Me Feel Like I Actually Have My Life Together

So this corn and black bean salad is what I call my “fake fancy” recipe. It looks like I put in wayyy more effort than I actually did, which is pretty much my entire food philosophy lol.

The first time I made this I had to bring something to a potluck. I literally threw together whatever was in my fridge – some corn, black beans, an avocado that was just on the edge of being too ripe, and boom! Everyone went NUTS for it.

The thing about this hearty corn salad is that it’s impossible to mess up. Like, even when I’m having one of those days where I burn toast twice in a row, this salad still turns out amazing.

Plus it only takes like 15 minutes to make, which is clutch when you’re trying to help with 3rd-grade math homework that somehow now involves diagrams and charts?? When did elementary school get so complicated??

Ingredients for Your Mexican Corn Salad

• 4 cups fresh corn kernels (about 5-6 ears) or frozen corn that’s been thawed (about 20 oz/570g)
• 1 can black beans, rinsed and drained (15 oz/425g)
• 1 perfectly ripe avocado, diced (you know, that magical 27-minute window when avocados are actually perfect)
• 1 cup cherry tomatoes, cut in half
• 1/2 red onion, finely diced (or less if you’re not trying to ward off vampires)
• 1 jalapeño, seeded and minced (I leave some seeds in because I’m spicy like that)
• 1/3 cup fresh cilantro, roughly chopped (don’t come for me if you have the soap gene)
• 1/2 cup crumbled cotija or feta cheese
• Juice from 2 limes
• 3 tablespoons olive oil (I just do three good glugs from the bottle if we’re being honest)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste (be generous here, people!)

How to Throw Together This Easy Corn Salad

1. First, deal with your corn. If you’re using fresh corn (10/10 recommend when it’s in season), bring a pot of water to boil. Throw in those corn cobs for about 4 minutes. While they’re cooking, scroll Instagram for exactly 4 minutes – perfect timing!
2. Once your corn is done, run it under cold water because nobody has time for steam burns. Then stand the cob up in a bowl and slice downward with a sharp knife to get those kernels off. Try not to let them fly all over your kitchen like I always do.
3. In a big bowl (bigger than you think you need – trust me on this), toss together your corn, black beans, diced avocado, tomatoes, red onion, jalapeño, and cilantro. This is where I usually stop and take a pic for my Stories because the colors are just chef’s kiss.
4. Now for the dressing. Squeeze those limes directly over the salad (catching seeds with your other hand like you’re a kitchen ninja), drizzle in the olive oil, and sprinkle the cumin and chili powder. Season with salt and pepper.
5. Toss everything together gently because nobody wants smooshed avocado. Then sprinkle that glorious cheese on top and give it one more light toss.
6. Let it hang out for about 10 minutes before serving. This is the perfect time to pour yourself a drink or try to find that one missing sandal your son swears he left “right there.”

How to Store Your Corn Black Bean Salad

This fiesta corn salad keeps in the fridge for a couple of days if you somehow manage to not devour it all in one sitting. Just pop it in an airtight container.

Pro tip: The avocado will try to turn that sad brown color overnight. A squeeze of fresh lime juice before storing helps, but honestly? The struggle is real. If you’re making this ahead for meal prep or a party, maybe save the avocado to add just before serving.

I sometimes divide this into little containers for lunches, but Mark always snags one for himself before I can even get them into the fridge. The audacity! But I get it – it’s that good.

My Tricks for the Best Mexican Black Bean Corn Salad

Want to know what takes this from “pretty good salad” to “OMG what is IN this??” territory? It’s all about charring that corn. When I have an extra few minutes (rare, but it happens), I’ll either grill the corn or toss it in a super hot cast iron skillet until it gets those lovely brown spots. That smoky flavor is EVERYTHING.

Another game-changer? Soak your diced red onion in cold water for 5 minutes, then drain well before adding to the salad. It keeps the onion flavor but takes away that dragon-breath effect. Lisa taught me this trick, and it’s basically changed my life.

Also, and I cannot stress this enough, don’t be stingy with the lime! I’m a Libra so I’m all about balance, and that acid from the lime is what makes all the other flavors pop. It’s like how my K-dramas always need that perfect balance of romance and drama – one without the other just doesn’t hit right!

What to Serve with Your Fresh Corn Salad

This loaded black bean corn salad is honestly hearty enough to be a main course on its own (I’ve definitely eaten it straight from the bowl while standing at the kitchen counter many times). But if you want to make it part of a bigger spread:

Throw some quesadillas on the side. Just tortillas and cheese, maybe some beans inside. Simple but so good with this salad.

It’s amazing with a side of cilantro lime rice for a full-on burrito bowl situation.

Roll it up in a wrap with some extra greens for lunch. I’ve eaten this while sitting in my car waiting for my son’s swimming lesson to end, and it beats drive-thru any day.

At potlucks, this is always the dish that people ask about. Not to brag, but when I brought this to a friend’s summer BBQ last year, three different people texted me the next day for the recipe.

Common Questions About This Corn Avocado Salad

Is this corn salad recipe good for meal prep?

100% yes! I make this on Sundays sometimes and eat it for lunch all week. Just keep the avocado separate and slice it fresh each day. Or do what I do and accept that slightly brown avocado is just part of life’s journey and eat it anyway. We’re all friends here, no judgment.

Can I use frozen corn instead of fresh?

Girl, YES. I’m all about that shortcut life. Frozen corn is perfect when fresh isn’t in season. Just thaw it first and pat it dry-ish with a paper towel. If you’re feeling extra, you can even toss that frozen corn in a hot skillet for a minute to get a little char on it.

How spicy is this salad?

As written, it’s got a little kick but won’t set your mouth on fire. My 8-year-old calls it “too spicy” but he thinks black pepper is spicy, so… not a reliable source. If you’re a fellow spice lover, leave more jalapeño seeds in. If not, skip the jalapeño entirely.

What can I use instead of cotija cheese?

Feta is my go-to substitute because it’s so much easier to find. But honestly? Any crumbly, slightly salty cheese works. I’ve even used those little mozzarella pearls in a pinch. For a dairy-free version, there’s this amazing tofu feta recipe I found on Pinterest that’s surprisingly good.

How do I stop the avocado from turning brown?

The lime juice helps slow down the browning, but avocados gonna avocado, you know? If presentation matters, add the avocado right before serving. For meal prep, I’ve seen people store the avocado with its pit in the container to prevent browning, but honestly I’ve had mixed results with that witchcraft.

Switch It Up: Variations on Your Black Bean Avocado Salad

The best thing about this black bean corn salad is how you can totally make it your own. Here are some ways I’ve mixed it up when I’m feeling fancy (or when I need to use up random fridge ingredients before they start growing science experiments):

Add diced mango for a sweet-savory thing that is UNREAL. I first tried this combo at this little beach restaurant in Tulum and now I’m obsessed. It’s giving tropical vacation vibes even when you’re just eating at your kitchen table with a pile of unfolded laundry in view.

Throw in some cooked quinoa to make it even more filling. This version has saved my life on those nights when I get home from yoga and I’m so hungry I could eat my yoga mat.

Switch up the beans! Pinto beans, white beans, whatever you’ve got. That time I accidentally bought six cans of cannellini beans instead of chickpeas (don’t online grocery shop while watching Bridgerton, lesson learned), I used those and it was honestly delicious.

Why This Hearty Salad Recipe Will Be Your New Obsession

So here’s the thing about this corn salad: it’s like this perfect little moment of color and flavor that makes you feel like maybe you do have your life together after all. It’s the recipe equivalent of finally finding your keys after tearing apart your entire house.

I first made this after returning from a trip to Mexico where I fell in LOVE with all the street corn. This salad brings me right back to sitting at that little restaurant in Tulum, watching the sunset with a margarita in hand instead of refereeing arguments about whose turn it is on the iPad.

The next time you’re staring blankly into your fridge (we’ve all been there), or scrolling through Instagram wondering what to make for dinner while also contemplating if you have time to watch just ONE more episode of that K-drama you’re obsessed with (you do), remember this recipe.

And if you are looking for more corn salad recipes because you bought an excess of corn or are just looking for a different flavor, check out this fresh corn salad with honey lime pumpkin seeds.

Save this pin!