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

Esquite with black frijoles
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  1. 2 – tablespoons mayo
  2. 1 – teaspoon chopped garlic
  3. 4 – corn on the cob
  4. 1/2 – cup crema (Mexican cream)
  5. 2 – limes (juiced)
  6. 1/4 – cup cilantro leaves
  7. 1 – jalapeno (finely chopped)
  8. 1/4 – green onion chopped
  9. 5 – ounces cotija cheese (crumbled)
  10. 1/2 – teaspoon chili flakes
  11. 1/2 – cup black beans (small can, rinsed and drained)
  12. Tortilla chips (I prefer nacho cheese Doritos)
  1. In a small bowl whisk mayo and garlic together.
  2. Brush mayo on corn, and place on a hot grill.
  3. Grill for 15 minutes.
  4. Turning the corn with tongs every five minutes.
  5. While corn is grilling, add any remaining mayo/garlic to the salad dressing shaker also add in crema, and lime juice.
  6. Set to the side while you chop cilantro, green onion, and jalapeno.
  7. Add chopped greens to salad dressing shaker.
  8. Shake well and set to the side till ready to use.
  9. Remove corn from the grill, and with the corn peeler shave the kernels off the corn and allow to fall into the bowl.
  10. Add cotija cheese, chili flakes, and black beans to the corn.
  11. Mix well to combine. Then pour salad dressing over the mixture.
  12. Serve salad warm with a nice helping of tortilla chips.