Mealime recipe · lives on in MealPot
Mexican Street Corn Salad with Black Beans, Radish, Feta & Lime Crema
- 30 min
- 2–6 servings
- 677 kcal / serving
- ★ 4.2 on Mealime
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
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.
More like this
Grilled Peach, Strawberry & Arugula Salad with Pistachios & Goat Cheese30 min · 2–6 servings
Broccoli, Bell Pepper & Chickpea Salad with Feta & Zesty Lemon Dressing30 min · 2–6 servings
Arugula & Chickpea Salad with Cucumber, Avocado & Parmesan30 min · 2–6 servings
Apple Quinoa Salad with Celery, Almonds & Dried Cranberries30 min · 2–6 servingsPLAN THE WEEK
One of 1,676 Mealime recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.