Mexican Grilled Corn and Tomato Salad

PREP TIME: 20 minutes

COOK TIME: 10 minutes

TOTAL TIME: 30 minutes


August 2024

This bright, colorful salad is the perfect side dish for grilled chicken, fish, or tacos. Made with grilled sweet corn, crisp summer vegetables, black beans, and avocado, it’s packed with fiber, healthy fats, and lots of nutrients. It’s a tasty way to eat a rainbow of vegetables in every bite.


  • 1/2 teaspoon lime zest (from one medium lime)
  • 2 tablespoons fresh lime juice (from one medium lime)
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chipotle chili powder
  • 1/4 teaspoon garlic powder
  • Pinch of salt (to taste)
  • 2 large ears of corn, husks removed
  • 1 15-ounce can of black beans, drained and rinsed
  • 1 pint container of cherry tomatoes, cut in half
  • 2 medium sweet peppers, diced (choose two different colors)
  • 1/4 cup minced red onion
  • 1 large avocado
  • 1/4 cup chopped fresh cilantro, lightly packed
  • 1/4 cup crumbled Cotija cheese (or crumbled feta cheese)


  • Grill
  • Measuring cups and spoons
  • Microplane (citrus zester), fine
  • cheese grater, or a sharp paring knife
  • Jar with a lid
  • Chef’s knife and cutting board
  • Mixing bowl
  • Spatula or mixing spoon


1. Heat the grill to high heat and place the corn on the grill. Let the corn cook for about 5 minutes or until there are grill marks on one side. Cook the corn for another 4 to 5 minutes, rotating it every few minutes until there are grill marks all around and the corn is tender when pierced with a fork or knife. Remove the corn from the grill and let it cool.

2. Zest and juice the lime. Zest the lime by rubbing it across the microplane to finely grate the green peel of the lime. Only collect the green part, not the inner white part, which is bitter. If you don’t have a microplane, use the fine side of a cheese grater to collect the zest. If you don’t have either of these tools, use a sharp paring knife to remove the green of the lime peel, and then mince it finely with a chef’s knife. When done zesting the lime peel, juice the lime. (If you juice it first, it will be difficult to remove the zest.)

3. Prepare the dressing. In a small jar with a lid, combine the lime zest, lime juice, olive oil, honey, mustard, cumin, chipotle chili powder, garlic, and a pinch of salt. Cover the jar and shake well. Taste the dressing, and add extra salt if needed. Set the dressing aside.

4. In a large mixing bowl, combine the black beans, cherry tomatoes, sweet peppers, and onion. Toss lightly to combine the ingredients.

5. Stand the corn upright and cut down along the length of the cob to remove the kernels. Add the grilled corn kernels to the bowl with the other vegetables.

6. Cut the avocado in half lengthwise, remove the pit, and cut each half into dice-sized pieces. Add the avocado pieces to the bowl.

7. Pour the dressing over the salad and lightly toss everything to combine. Sprinkle the cilantro and cheese over the salad and serve.

Kids Can!

  • Drain and rinse the beans
  • Measure the spices for the dressing
  • Toss the salad
  • Pour the dressing over the salad

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