Ingredients:

  • 4 medium ears of sweet corn, husked (or 3 cups / 450g frozen corn kernels, defrosted)
  • 1 tbsp (15 ml) neutral cooking oil (like canola or grapeseed)
  • 1/2 tsp (2.5 g) smoked paprika
  • Pinch of fine sea salt
  • 1 can (15 oz / 425 g) black beans, rinsed and thoroughly drained
  • 1 cup (170 g) cherry or grape tomatoes, halved
  • 1 small red onion, finely diced (about 1/2 cup / 75 g)
  • 1 red bell pepper, finely diced (about 1 cup / 150 g)
  • 1 large Hass avocado, diced just before serving
  • 1/2 cup (15 g) fresh cilantro, roughly chopped
  • 1/4 cup (25 g) cotija cheese (or crumbled feta), for garnish
  • 1/4 cup (60 ml) fresh lime juice (approx. 2 limes)
  • 2 tbsp (30 ml) extra virgin olive oil
  • 2 tbsp (30 g) Greek yogurt or sour cream (or vegan equivalent)
  • 1 tsp (5 ml) apple cider vinegar
  • 1 tsp (5 g) honey or agave nectar (optional, for balance)
  • 1 clove large garlic, minced
  • 1/2 tsp (2.5 g) ground cumin
  • 1/4 tsp (1 g) cayenne pepper (optional, for heat)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. If using fresh corn, slice the kernels off the cobs. If using frozen, ensure they are fully thawed and patted dry.
  2. Heat the cast iron skillet over medium-high heat until smoking hot. Add the 1 tbsp of oil.
  3. Add the corn kernels, smoked paprika, and a pinch of salt. Cook, stirring infrequently (allowing them to sit and char), for 8-10 minutes until several kernels are deeply caramelised and darkened.
  4. Remove the corn from the heat and allow it to cool slightly in a shallow dish.
  5. In a small bowl, combine the lime juice, olive oil, Greek yogurt (or sour cream), cider vinegar, honey/agave, minced garlic, cumin, and cayenne (if using).
  6. Whisk vigorously until the dressing is fully emulsified and smooth. Season generously with salt and pepper.
  7. In a large mixing bowl, combine the drained black beans, halved tomatoes, diced red onion, and diced bell pepper.
  8. Add the cooled charred corn kernels.
  9. Pour three-quarters of the dressing over the corn and bean mixture. Toss gently but thoroughly to coat all components.
  10. Let the salad sit for 5-10 minutes to allow the flavours to marry—this is crucial.
  11. Just before serving, fold in the chopped fresh cilantro and the diced avocado.
  12. Transfer the salad to a serving platter, drizzle with any remaining dressing, and finish with a generous sprinkle of crumbled cotija cheese. Serve immediately.