Charred Corn and Black Bean Bowl with Chipotle-Lime Dressing

Preheat your grill or grill pan to medium-high heat and lightly brush the corn ears with oil.

Serves 4

Ingredients

• 4 ears of fresh corn, husks removed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, finely diced
• 1/2 cup red onion, finely diced
• 1/2 cup fresh cilantro, chopped
• 1 ripe avocado, diced
• 1/4 cup chipotle peppers in adobo, minced
• 1/3 cup extra virgin olive oil
• 3 tablespoons fresh lime juice
• 1 tablespoon honey or agave nectar
• 1 teaspoon ground cumin

Instructions

1. Preheat your grill or grill pan to medium-high heat and lightly brush the corn ears with oil.
2. Grill the corn for 8-12 minutes, turning occasionally, until charred and golden brown on all sides.
3. Allow the corn to cool slightly, then use a knife to slice the kernels off the cob into a large mixing bowl.
4. Add the rinsed black beans, halved cherry tomatoes, diced red bell pepper and red onion to the bowl with the corn.
5. In a small separate bowl, whisk together the minced chipotle peppers, olive oil, lime juice, honey and ground cumin until emulsified.
6. Pour the chipotle-lime dressing over the vegetable mixture and toss gently to coat evenly.
7. Fold in the diced avocado and chopped cilantro just before serving to keep the avocado intact, season with salt and pepper, and chill 30 minutes or serve at room temperature.
8. This vibrant bowl draws on the bold, smoky flavors of the American Southwest, pairing the sweetness of charred summer corn with earthy black beans and the signature heat of chipotle. It is a refreshing, nutrient-dense lunch that balances acidity, creaminess and spice, reflecting the fusion of indigenous Mexican ingredients and Tex-Mex grill tradition.

Nutrition (estimated, per serving)

• Calories: 310 kcal
• Protein: 9g
• Fat: 20g
• Carbohydrates: 30g
• Fiber: 9g
• Sugar: 7g
• Sodium: 380mg