Mexican Street Corn and Black Bean Salad

Mexican street corn and black bean salad takes everything great about elote — charred corn, creamy cotija, tangy lime, a hit of chili — and turns it into a scoopable, shareable side dish. This version uses fresh corn cut from the cob after charring, which gives you those sweet, smoky kernels without the mess of eating corn off the cob at a cookout. Black beans turn this from a side into something substantial enough to eat on its own. They add protein and a creamy texture that pairs well with the crunchy corn. The dressing is a simple mix of mayo, lime juice, and chili powder — nothing fancy, but the balance of fat, acid, and heat ties everything together. A handful of chopped cilantro and diced red onion add freshness and bite, while crumbled cotija brings that salty, tangy funk that is essential to any proper elote preparation. This salad holds up well for hours at room temperature, which makes it a reliable choice for potlucks, barbecues, and meal prep. The flavors actually improve after 30 minutes as the lime juice softens the onion and the dressing melds with the beans. Scoop it with tortilla chips, spoon it into tacos, or pile it over grilled chicken. For extra heat, a diced jalapeño or a few shakes of tajín on top does the trick. Double the recipe for parties — it always goes faster than you expect.