Grilled Corn and Butter Bean Salad

There’s something incredibly special about summertime and the vibrant meals that accompany it, and one dish that perfectly captures that essence is the Grilled Corn and Butter Bean Salad. I remember the first time I made this salad for a backyard barbecue. The sun was setting, casting a warm glow over the patio, and the tantalizing aroma of fresh corn sizzling on the grill filled the air. As I tossed the colorful ingredients together, I couldn’t help but feel a rush of excitement. This salad combines the sweetness of grilled corn with the creamy texture of butter beans, all brought together with a zesty dressing. It’s the kind of dish that invites everyone to gather around the table, sharing stories and laughter. The beauty of the Grilled Corn and Butter Bean Salad lies not only in its flavor but also in its simplicity, making it perfect for any occasion.

Grilled Corn and Butter Bean Salad Ingredients

Creating the Grilled Corn and Butter Bean Salad is all about choosing fresh, quality ingredients that complement each other beautifully. Each component plays a crucial role, from the sweet corn to the hearty butter beans. Let’s take a closer look at these key players:

• 1 (10-oz) package frozen butter beans: Creamy and rich, these beans provide a satisfying texture. You can also use fresh beans if you prefer.
• 4 ears fresh corn: Sweet and juicy, the grilled corn adds a wonderful charred flavor to the dish.
• 1 medium red onion: Sliced into ½-inch pieces, it provides a mild sweetness that balances the salad.
• 1 red bell pepper: Its crunch and sweetness enhance the overall taste and texture.
• 1 tablespoon olive oil: Helps to coat the vegetables for grilling while adding healthy fats.
• 1 cup halved grape tomatoes: Juicy and vibrant, these tomatoes burst with flavor.
• 1 jalapeño: Adds a kick of heat, but you can adjust the amount according to your spice preference.
• ¾ cup mayonnaise: Creates a creamy dressing that ties all the ingredients together.
• 1 garlic clove: Minced for a burst of aromatic flavor.
• ½ teaspoon salt: Enhances the overall flavors of the salad.
• ½ teaspoon freshly ground black pepper: Adds a subtle spice.
• 3 tablespoons chopped fresh cilantro: Provides a fresh and zesty finish to the dish.

How to Cook Grilled Corn and Butter Bean Salad

Cooking the Grilled Corn and Butter Bean Salad is a straightforward process, perfect for both beginners and experienced cooks alike. Follow these steps to create a salad bursting with flavor!

1. Start by cooking the butter beans according to the package directions. Drain and allow them to cool completely. This step is crucial as it takes about twenty minutes, so plan accordingly.
2. While the beans are cooking, heat your grill to medium-high. This will give the vegetables a beautiful char that enhances their flavors.
3. Brush the corn, red pepper, and onion with olive oil to give them a nice glaze and prevent sticking.
4. Place the vegetables on the grill and close the lid. This helps to trap the heat and cook them evenly.
5. Turn the corn every four to five minutes until all sides are charred. Make sure to keep an eye on the red pepper and onion as well—flip them after five minutes, and remove them from the grill once they’re grilled on the second side for four to five minutes.
6. Once cooked, remove all the vegetables from the grill and let them cool. After cooling, cut the kernels from the corn cobs. Chop the red pepper and onion into ½-inch pieces.
7. In a large mixing bowl, combine mayonnaise, garlic, salt, and pepper. Stir well to ensure everything is mixed.
8. Add the cooled butter beans, grilled corn, red pepper, chopped onion, grape tomatoes, and minced jalapeño to the bowl. Toss to combine all the ingredients, allowing the dressing to coat everything evenly.
9. Finally, sprinkle the salad with fresh cilantro on top. For the best flavor, refrigerate the salad for at least two hours before serving. This allows the flavors to meld beautifully.
10. When ready to serve, enjoy your Grilled Corn and Butter Bean Salad chilled. It’s refreshing and perfect for warm days!

Making Adjustments

Adjusting recipes is a fun way to make them your own! Here are some tips for the Grilled Corn and Butter Bean Salad to suit your taste:

• Storage: Ensure leftovers are stored in an airtight container in the refrigerator. They will last for about three days. This salad is best enjoyed cold, so it’s perfect for packing in lunches!
• Freezing: While I don’t recommend freezing this salad due to the nature of the ingredients, you could freeze the grilled vegetables separately if needed.
• Pairing: This salad pairs wonderfully with grilled chicken or fish, making it an excellent side for summer barbecues.
• Spice Level: Adjust the amount of jalapeño according to your heat preference. For a milder option, you can omit it altogether.
• Variations: Feel free to add other vegetables like zucchini, bell peppers, or even some diced avocado for a creamy texture.

Pairing Suggestions for Grilled Corn and Butter Bean Salad

Wondering how to serve the Grilled Corn and Butter Bean Salad? Here are some delicious pairing ideas:

• Perfect for Picnics: This salad is ideal for outdoor picnics or barbecues, thanks to its vibrant flavor and refreshing taste.
• Light Lunch: Serve it as a light lunch option alongside a crusty loaf of bread or a refreshing cucumber salad.
• Seasonal Pairings: Pair this salad with grilled meats during summer or enjoy it as a side during festive gatherings.
• Potluck Favorite: Bring it to potlucks or gatherings; it’s always a crowd-pleaser!
• Chilled Delights: Enjoy it straight from the fridge as a refreshing snack on hot days.

FAQ

Conclusion

The Grilled Corn and Butter Bean Salad is truly a standout dish, celebrating the flavors of summer in every bite. Its combination of grilled vegetables and creamy beans creates a refreshing salad that’s perfect for any occasion. I encourage you to give it a try—whether for a backyard barbecue or a light lunch, it’s sure to impress. Enjoy making it your own, and relish in the compliments you’ll receive!

Grilled Corn and Butter Bean Salad

The ultimate summer refreshment awaits with this Grilled Corn and Butter Bean Salad. Freshly grilled corn meets creamy butter beans in a vibrant salad that’s perfect for warm days. Easy to make and packed with flavor, this salad is your go-to dish for barbecues and gatherings. Give it a try tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Salads, Side Dishes

Cuisine American

Servings 10 servings

Calories 240 kcal

Equipment

• Garlic Press

Ingredients

  

• 1 10-oz package butter beans Note: you can also use fresh beans, I used lima beans
• 4 ears corn husks removed
• 1 medium red onion cut into ½-inch slices
• 1 whole red bell pepper cut into 4 big pieces
• 1 tablespoon olive oil
• 1 cup grape tomatoes halved
• 1 whole jalapeño minced
• ¾ cup mayonnaise
• 1 clove garlic pressed
• ½ teaspoon salt
• ½ teaspoon black pepper freshly ground
• 3 tablespoons fresh cilantro chopped

Instructions

 

• Cook butter beans according to package directions and drain and cool completely. This will take about 20 minutes.
• While beans are cooking, heat grill to medium-high. Brush corn, red pepper, and onions with olive oil. Place on grill and close lid.
• Turn corn every 4 to 5 minutes until all sides are charred. Flip red peppers and onion after 5 minutes and remove from grill once second side has grilled for 4 to 5 minutes.
• Let cool and then cut corn from cobs and chop pepper and onion into ½-inch pieces.
• In a large bowl, combine mayonnaise, garlic, salt, and pepper. Stir to mix and add butter beans, corn, red pepper, onion, tomatoes, and jalapeño. Toss to combine.
• Sprinkle cilantro on top and refrigerate for at least 2 hours. Serve chilled.

Notes

• Storage: Will keep in the refrigerator for about 3 days.
• Best Served Cold: Tastes best straight out of the refrigerator when it is very cold.

Keyword butter bean salad, easy salad recipe, grilled corn salad, summer salad recipe

Previous PostHot Chicken Salad

Next Post Chocolate Peanut Butter Energy Bites

Meet Penny Porter

I bring the energy to our cooking sessions. I don’t have a “specialty” because I love it all I’m just as happy kneading dough as I am stirring a spicy curry. My favorite part of being on this team is the variety. One day we’re making pasta from scratch, and the next we’re grilling outdoors. I love the fast-paced creative process and am always the first one to grab an apron when a new idea pops up.