This 15-Minute Corn Recipe Requires Zero Cooking

There are few better indicators that peak summer has arrived than glossy, plump pyramids of fresh sweet corn appearing at the market (or, better yet, in the back of a farmer’s pickup on the side of the road). In-season fresh corn is sugary-sweet, juicy, and never starchy or dull like its wintertime counterparts can be. 

And while I love it charred on the grill, stirred into fresh corn chowder, or simply boiled, it’s also wonderful served raw—especially when the weather is too hot to bear turning on the stove.

On the hottest of summer days, turn to this summery no-cook corn and black bean salad, where raw sweet corn plays a starring role. In this simple dish, freshly-cut corn kernels are mixed with hearty, tender black beans and light, fresh spring greens. 

The salad is bathed in a cool and tangy lime and mayo dressing and sprinkled with bright cilantro and salty crumbles of Cotija cheese. It’s a fresh and crisp salad take on elote-style street corn, and is packed with sweet, salty, and savory flavors. Best of all, it takes only 15 minutes to make.

Making the Most of Fresh Corn

Since you’ll be enjoying it raw in this salad, it’s important to use high-quality fresh sweet corn here. Seek out ears of corn grown as locally as possible to you and picked as recently as possible. 

According to two corn farmers, go for small to medium-sized ears (the bigger ones are more mature and may be more starchy), and look for green, moist husks with light-colored (not brownish) silks for optimal flavor and texture. And don’t be tempted by those big corn husk bins at the grocery store—keep your corn the husk until you’re ready to cook to prevent it from drying out.

When you’re ready to make this salad, to remove the corn kernels from the cob, place the shucked ear of corn on a cutting board standing on its widest end. Holding the cob firmly, use a sharp knife to cut downward to remove the kernels. You can also place the corn standing up in a bowl to catch the kernels as you cut them.

Easy Recipe Tweaks

• For a little kick, swap in a can of spicy black beans for the plain ones.
• Add some crushed tortilla chips or tortilla strips on top for more crunch.
• Substitute crumbled feta or grated Parmesan for the Cotija cheese.
• If you like peppery greens, use spicy mizuna or arugula instead of the spring greens. 
• To make it a heartier meal, add some grilled chicken, shrimp, or steak. For vegetarians, spread the salad over grilled flatbread to give it some heft.