I don’t think I’m alone when I say that I love grilled corn. It’s obviously great slathered in butter, or dolled up Mexican-style with mayo, cotija cheese, and chile, but I think my favorite way to eat it is simply boiled and sprinkled with salt—especially when it’s sweet. If you have any leftovers from your summer barbecue, you can take the kernels off the cob and add them to this simple and fresh black bean salad. Lime and cilantro help to brighten it, and it pairs perfectly with a quick marinated and grilled chicken using the same ingredients—though it’s also amazing on its own. Juicy, sweet cherry tomatoes round out this exceptional summer dish.
- 1⁄2 cup minced cilantro, plus 1 cup tender stems and leaves
- 6 tbsp. fresh lime juice, plus 1 Tbsp. zest and wedges, to serve
- 6 tbsp. olive oil
- 4 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 4 bone-in, skin-on chicken breasts (about 3 pounds)
- 2 ears corn
- 1 (15 oz) can black beans, drained and rinsed
- 8 oz. cherry tomatoes, halved
- 6 oz. red cabbage, thinly sliced
- Queso fresco, to serve
- Lime wedges, to serve
- Combine the minced cilantro, 1⁄4 cup each lime juice and olive oil, 1 tablespoon lime zest, the garlic, salt, and pepper in a bowl; add chicken and toss to coat. Cover bowl with plastic wrap and refrigerate 15 minutes.
- Light a grill; grill chicken and corn, turning as needed, until chicken is cooked through and corn is charred, 30 minutes for chicken and 15 minutes for corn. Transfer chicken to a cutting board to rest before carving. Let corn cool slightly, then slice kernels off into a large bowl. Add cilantro leaves, remaining lime juice and olive oil, beans, cherry tomatoes, cabbage, salt, and pepper and toss to combine.
- To serve, divide chicken and salad between plates; top salad with queso fresco and serve with lime wedges.