Salads · Mexican · 30 min
Mexican Street Corn Salad with Black Beans, Radish, Feta & Lime Crema
- 30 min
- 2–6 servings
- 677 kcal / serving
A bright, crunchy salad with creamy lime crema and tangy feta. The mix of warm corn and crisp vegetables comes together quickly for a satisfying weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (15 oz) canblack beans
- ½ small bunchcilantro
- ½ (4 oz) pkgcrumbled feta cheese
- 1 ½ cupsfrozen corn
- 1 clovegarlic
- ½ small bunchgreen onions (scallions)
- 1lime
- ⅓ cupplain Greek yogurt
- ½ bunchradish
- 1red bell pepper
- 1 headromaine lettuce
- limes
- red bell peppers
From the pantry: black pepper, cumin, ground, extra virgin olive oil, honey, paprika, salt
Cookware
baking sheet pan · can opener · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · mixing bowls · oven mitts · salad spinner (optional) · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ small bunchcilantro
- 1 clovegarlic
- ½ small bunchgreen onions (scallions)
- 1lime
- ½ bunchradish
- 1red bell pepper
- 1 headromaine lettuce
- limes
- red bell peppers
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
- ⅓ cupplain Greek yogurt
Frozen
- 1 ½ cupsfrozen corn
Pantry & dry goods
- 1 (15 oz) canblack beans
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| black beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| frozen corn | 1 ½ cups | 3 cups | 4 ½ cups |
| garlic | 1 clove | 2 cloves | 3 cloves |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 small bunch |
| lime | 1 | ||
| plain Greek yogurt | ⅓ cup | ⅔ cup | 1 cup |
| radish | ½ bunch | 1 bunch | 1 ½ bunches |
| red bell pepper | 1 | 2 | 3 |
| romaine lettuce | 1 head | 2 heads | 3 heads |
| limes | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Toss the green onions on a baking sheet with the corn, then drizzle lightly with oil and season as desired.
- Roast the corn and onions under a hot broiler, stirring once, until lightly charred and tender, about 10 to 12 minutes; remove and let cool.
- Drain and rinse the beans in a colander and let them drain.
- Make the crema: whisk together lime zest, yogurt, a splash of water, and spices in a small bowl until smooth.
- Juice the lime into a large serving bowl, then add minced garlic and minced cilantro leaves (reserve a small amount for garnish).
- Whisk in oil, honey, salt, and pepper to create the dressing. Add the sliced peppers and radishes, tossing to coat.
- Add romaine, beans, and the cooled corn to the bowl; toss to combine and plate, then top with the lime crema, feta, and reserved cilantro.
- Serve, dividing among plates or bowls and finishing with an extra squeeze of lime if desired.
Two tips
- Prep ahead: chop greens and radish earlier in the day and store separately.
- Serving idea: crumble feta over bowls at the table and add a squeeze of lime for brightness.
Nutrition per serving
- Calories
- 677 kcal
- Protein
- 28 g
- Carbs
- 85 g
- Fat
- 30 g
- Fiber
- 26 g
- Sodium
- 840 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.