The local corn is rolling in. Our markets are inundated and the ears are going for 10 for $1.00 (0.7 euro!). The corn is so fresh that is just barely needs to be cooked to be enjoyed. Usually, we simply husk and steam the ears.
I must admit that I began to second guess myself as I prepared this salad. Cutting the corn off the cob, sauteing stove-top…could it really beat the delicious sweetness of corn in its purest form: from the cob? 
Unequivocally yes. The bursting sweetness of the corn was complimented perfectly by the beans, scallions, tomatoes, peppers, and basil. My husband ate it as a side dish. I enjoyed a bowl full as my main course. Either way: this salad will make it into our summer ritual.
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Sweet Corn Salad with Black Beans, Tomatoes, and Scallions
- Total Time: 15 minutes
- Yield: 6 servings 1x
Description
This Sweet Corn Salad combines the bursting sweetness of fresh corn with black beans, scallions, tomatoes, and basil, creating a refreshing dish perfect for summer meals.
Ingredients
- 8 ears corn on the cob
- 2 cups (475 mL) black beans, cooked or canned, drained and rinsed
- 4 scallions, chopped
- 3 ripe plum tomatoes, seeded and chopped
- 1 red bell pepper, diced
- 3 tbsp (45 ml) red wine vinegar
- 1/4 cup (60 ml) fresh basil leaves, chopped
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Shuck the corn and remove all the silk. Stand each cob on its larger end in a shallow baking pan, holding the tapered end with your non-cutting hand. Using a sharp knife, slice the kernels off and transfer them to a bowl.
- Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the corn kernels and sauté for about 5 minutes, stirring occasionally, until the corn is just tender and slightly golden.
- In a large bowl, combine the sautéed corn, black beans, scallions, tomatoes, and red bell pepper.
- Drizzle with red wine vinegar and toss to combine. Season with salt and pepper to taste.
- Gently fold in the fresh basil leaves just before serving.
Notes
- This salad can be served as a side dish or a main course.
- For added flavor, consider grilling the corn instead of sautéing it.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Fresh basil adds a wonderful aroma and flavor, but you can substitute with cilantro if preferred.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6 grams
- Sodium: 300 mg
- Fat: 4 grams
- Carbohydrates: 32 grams
- Fiber: 8 grams
- Protein: 7 grams
- Cholesterol: 0 mg
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Frequently Asked Questions
Does the corn really need to be cooked, or can I use it raw from the cob?
The article addresses this directly: the corn is so fresh it barely needs cooking, but sautéing the kernels in 1 tbsp of olive oil for about 5 minutes over medium heat — until just tender and slightly golden — was what elevated the salad beyond eating it straight from the cob. The author was initially skeptical but found the cooked version superior.
Can I grill the corn instead of sautéing it?
Yes — the notes specifically suggest grilling as an alternative to stove-top sautéing for added smoky flavor. Either method works; just cut the kernels off after grilling the whole cob.
Beautiful summer salad…dying over the photo of the fresh corn sauteing :)