Mexican Street Corn Salad with Black Beans and Chipotle Mayo. Elote Bean Salad. Serve with Tortilla Chips. Vegan Gluten free Nutfree Recipe.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 4
  • Category: Side Dish
  • Cuisine: Mexican, Vegan Gluten-free

Ingredients

  • 1 tsp oil
  • 10 oz corn (frozen or fresh kernels)
  • 15 oz can black beans or 1.25 cups cooked
  • 1/2 tsp smoked paprika
  • 1/2 tsp sweet paprika
  • 1 tbsp nutritional yeast
  • 1/2 tsp garlic powder or 1 clove minced
  • 1/4 tsp or more salt (,depends on if the beans are salted)
  • 1/2 red onion (finely chopped)
  • 1/2 red bell pepper (finely chopped)
  • 1 jalapeno (finely chopped or use a quarter of green bell pepper)
  • 1/4 cup cilantro (plus more for garnish)
  • 1 -2 tsp lime juice
  • optional add ins or garnish: chili powder blend (,hot sauce)

Chipotle Mayo:

  • 1/4 cup vegan mayo or use thick cashew cream and add some salt and more of the spices below
  • 2 to 3 tsp lime juice
  • water to thin
  • 1/4 to 1/2 tsp chipotle powder
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder

Method

  1. Heat oil in a skillet over medium high heat When hot, add corn and cook to golden brown on some edges. (Oil-free: You can dry roast the corn kernels on a skillet Or Grill 2 or 3 dehusked corns on a grill or gas flame until blackened spots all over. Remove the kernels using a knife and continue.)
  2. Add beans, smoked paprika, paprika, nutritional yeast, garlic, salt and toss to coat. Cook for a min for the spices to infuse.
  3. Take off heat. Cool and Mix in the onion, bell pepper, jalapeno and toss. Add lime, salt if needed. Add cilantro and toss.
  4. Serve as is with additional lime wedges or with the chipotle mayo and a sprinkle of hot sauce. Serve with tortilla chips or warm pita, as a dip or serve as a side salad.
  5. For the chipotle mayo, mix everything and thin to drizzling consistency. Taste and adjust tang, salt and heat and use.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.