Adapted from Hetty Lui McKinnon

This bean salad is a protein-packed dish bursting with flavor. I love cannellini beans, which add a creamy texture to the dish, but you can also use navy beans, garbanzo beans, or a combination of similar white beans. Of course, homemade beans are encouraged, but if you’re pulling the salad together just before heading out the door, high-quality canned beans work just as well. The addition of charred corn, cumin, lime, and paprika make this dish reminiscent of Mexican street corn. In a pinch, you can use canned corn, but if you can find fresh cobs of local corn, the salad will sing.

Print Recipe

Charred Corn with White Beans and Lime Crema

Ingredients

  • 1 cup sour cream or Greek yogurt
  • Zest from one lime
  • 3 limes, juiced
  • 1 garlic clove, minced
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 shallots, diced
  • 1 jalapeño, deseeded and diced
  • 4 ears of corn, kernels removed (2 cups)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 (15-ounce) cans of white beans of choice, drained (2 1/2 cups homemade beans)
  • Handful chopped cilantro
  • 2 –3 cups arugula

Instructions

  • In a large bowl, whisk together sour cream, lime zest, 1 1/2 tablespoons of lime juice, and garlic. Season with salt and pepper, and set aside in refrigerator.
  • Heat a large skillet on medium-high. When hot, drizzle in 2 tablespoons of olive oil and add shallots and jalapeño. Cook, stirring frequently, until slightly softened and starting to caramelize, about 30–60 seconds. Add corn, stirring every 30 seconds, until slightly charred, for 4–5 minutes. Deglaze pan with 1 tablespoon lime juice, scraping up all the browned bits. Remove from heat, add cumin and paprika, and toss to coat. Season with salt and pepper. Allow to cool completely.
  • In a large bowl, combine half of the lime crema, corn mixture, beans, and cilantro, tossing gently. Taste and season with salt and pepper, if needed.
  • The salad can be stored in an airtight container in the refrigerator for up to 1 day.

Notes

Packing for picnic: Store the salad, reserved lime crema, and arugula in separate containers in a cooler, and bring olive oil. To serve, add the
arugula, drizzle with olive oil, and gently toss to combine. Serve remaining lime crema on the side.