A bit of spice and a touch of heat makes this a perfect side dish for grilled chicken, meat or fish
I adapted this recipe from Mexican street corn. Mexican street corn is corn on the cob that has been brushed with a mixture of sour cream, mayonnaise with Cotija cheese, lime, chili powder and cilantro. I wanted to lower the calories and remove the corn from the cob to make it easier to eat when serving a group. I added black beans for nutrition, color and because I love black beans but you can absolutely leave them out if you prefer a solo corn dish.
What kind of corn should I use?
Using fresh corn cut off the cob is ideal. Fresh corn has a sweet bite that is unmatched by frozen or canned. Summertime is corn time so I strongly encourage you to use the fresh corn when in season but in the winter you can use corn that has been cut off the cob and frozen. Please don’t use canned corn. It is much too soggy for this recipe. Visit a local farmstead in August and buy a bunch of corn to cut off the cob and freeze in plastic bags so you have fresh corn all winter long. Corn is a great starch to add to lots of side dishes, salads and soups. Corn is high in carbohydrates but it does also contain many healthy nutrients like Vitamin B, fiber, magnesium, iron and zinc. The sweet flavor of corn is perfect in off-setting spicier dishes.
How should I serve this dish?
This corn and black bean dish is very versatile. It can easily be reheated or eaten at room temperature. It is also extremely low in calories and big on flavor. Serve it alongside simple roasted chicken enchiladas. Buy a roasted chicken, pull meat off bone and place in pan, add 3/4 cup of my homemade enchilada sauce and 1 cup of shredded sharp cheddar cheese, fill chicken in flour tortillas and place in a row in a baking dish that has a half cup of enchilada sauce on bottom. Top the enchiladas with remaining enchilada sauce and more shredded cheese. Cover and bake in 350 oven for 15 minutes until warm.
This dish also works great as a vegetarian entree when served with flour or corn tortillas on the side to fill with the corn, black beans and a touch of squeezed lime juice.
Serve this corn and black bean dish as a salad at lunch with grilled shrimp and avocado on top. It can be made earlier in the day so it is ready when you want to serve lunch.
Mexican Corn and Black Beans
- ½ cup chopped onion
- 1½ cups corn cut off cob or frozen
- 1½ cups black beans low sodium
- 1½ tsp chili powder
- 1 tsp cumin
- ¼ tsp tumeric optional
- ½ tsp salt kosher or sea salt
- 1 tbsp butter
- 1 tbsp cilantro chopped
- ½ cup cotija cheese crumbled
- 1 lime
- melt butter in pan and add chopped onion
- saute until soft. Around 5 minutes
- add corn and black beans
- Stir in chili powder, cumin, tumeric and salt. Cook for 2 minutes
- Place corn and beans on platter, top with crumbled cotija cheese, chopped cilantro and lime wedges