Grilled Corn and Black Bean Salad with Avocado Crema
Rick Bayless developed this salad at Frontera Grill in Chicago as a celebration of the two pillars of Mexican cooking: corn and beans. Charring the corn directly over an open flame coaxes out a smoky, slightly caramelised sweetness that no other method replicates. The avocado crema — smooth, cool, and tangy — binds the whole salad while echoing the creaminess of the beans. This dish appears in various forms across Bayless’s cookbooks and on the Frontera menu as a starter or accompaniment to grilled fish or chicken.
Ingredients (serves 4)
| Ingredient | Amount |
|---|---|
| Fresh corn cobs, husked | 4 |
| Cooked black beans (or 1 × 400 g tin, drained) | 250 g |
| Cherry tomatoes, halved | 200 g |
| Red onion, finely diced | ½ medium |
| Fresh cilantro leaves, roughly chopped | 4 tbsp |
| Pepitas (pumpkin seeds), toasted | 3 tbsp |
| Cotija cheese, crumbled (or feta as substitute) | 60 g |
| Lime juice | 1 tbsp (for finishing) |
| Sea salt | to taste |
| Chipotle chilli in adobo, finely minced | 1 (for optional heat) |
For the avocado crema (dressing): → Avocado-Crema
Method
- Grill the corn directly over a high gas flame or on a very hot cast-iron griddle, turning every 2 minutes, until charred in spots all around — about 10–12 minutes total. Set aside to cool.
- Once cool enough to handle, cut the kernels from the cobs by standing each cob upright and slicing downward. You should have roughly 400 g of kernels.
- Soak the diced red onion in cold water for 10 minutes, then drain well.
- In a large bowl, combine the corn kernels, black beans, cherry tomatoes, and drained onion. Season with salt and the lime juice; toss to combine.
- Prepare the Avocado-Crema dressing separately.
- Arrange the corn and bean mixture on a platter or in a wide bowl. Spoon the avocado crema generously over the top — do not toss, let it pool in places.
- Scatter with cotija, cilantro, and toasted pepitas. Add the minced chipotle over the top if using heat.
- Serve immediately while the corn is still slightly warm and the crema is cool — the temperature contrast is part of the dish.
Notes
- Bayless insists on fresh corn in season; frozen corn can be used off-season but dry-toast it in a hot dry pan before adding.
- The Avocado-Crema should be loose enough to drizzle — if too thick, thin with a tablespoon of water or extra lime juice.
- This works well as a taco filling; the quantities above make enough for 8–10 small tacos.
- Pepitas should be toasted in a dry pan until they start to pop; about 3 minutes over medium heat.
- Cotija is the authentic choice — salty and firm. Manchego or ricotta salata also work.
Dressing: Avocado-Crema