Combining corn and frijoles makes for a wonderful mix of flavors and textures that’ll satisfy anyone.

Esquite with black frijoles


  • 2 – tablespoons mayo
  • 1 – teaspoon chopped garlic
  • 4 – corn on the cob
  • 1/2 – cup crema Mexican cream
  • 2 – limes juiced
  • 1/4 – cup cilantro leaves
  • 1 – jalapeno finely chopped
  • 1/4 – green onion chopped
  • 5 – ounces cotija cheese crumbled
  • 1/2 – teaspoon chili flakes
  • 1/2 – cup black beans small can, rinsed and drained
  • Tortilla chips I prefer nacho cheese Doritos


  • In a small bowl whisk mayo and garlic together.
  • Brush mayo on corn, and place on a hot grill.
  • Grill for 15 minutes.
  • Turning the corn with tongs every five minutes.
  • While corn is grilling, add any remaining mayo/garlic to the salad dressing shaker also add in crema, and lime juice.
  • Set to the side while you chop cilantro, green onion, and jalapeno.
  • Add chopped greens to salad dressing shaker.
  • Shake well and set to the side till ready to use.
  • Remove corn from the grill, and with the corn peeler shave the kernels off the corn and allow to fall into the bowl.
  • Add cotija cheese, chili flakes, and black beans to the corn.
  • Mix well to combine. Then pour salad dressing over the mixture.
  • Serve salad warm with a nice helping of tortilla chips.
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