Roasted Corn, Pineapple and Black Bean Salad

  • Active Time 20m
  • Total Time 35m

6 servings

While easily adaptable to the grill, this stovetop/broiler cooking method is a nice alternative if your grill is a bit too busy to handle a side dish. (And this recipe packs a more flavorful punch than boiled corn or a lettuce salad!)


  • 3 teaspoons olive oil
  • 2 cups sweet corn kernels or about 3 to 4 ears
  • 1 1/2 cups 1/2-inch thick fresh pineapple chunks
  • One 15-ounce can black beans, drained and rinsed
  • 1/2 cup diced red onion
  • 1/2 cup diced roasted red bell pepper
  • 1/4 teaspoon chipotle powder
  • 2 tablespoons chopped fresh cilantro, or to taste
  • 2 tablespoons lime juice


Preheat the broiler.

If using kernels off the cob: In a large sauté pan, heat 2 teaspoons of oil over medium-high heat. Once hot, add the corn and cook until nicely browned, stirring frequently, about 3 to 4 minutes.

If using fresh ears of corn: Lightly oil then broil the shucked corn cobs for a total of 15 minutes, turning twice to brown all sides. When cool enough to handle, cut kernels from the cob.

In the meantime, toss the pineapple chunks with a teaspoon of oil and place on a sheet pan about 6 inches under the broiler. Cook for about 8 to 10 minutes, until lightly charred. Remove from the broiler and when cool enough to handle, chop the pineapple into 1/4-inch pieces.

In a large bowl, toss together the corn, pineapple, black beans, red onion, bell pepper, chipotle powder, cilantro and lime juice.

Recipe reprinted by permission of All rights reserved.

RecID 12100

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