Charred Corn & Heirloom Tomato Salad with Chipotle Crema

 Charred Corn & Heirloom Tomato Salad with Chipotle Crema

Charred corn, smoky black beans, juicy heirloom tomatoes, and a chipotle-lime crema — a bold, color-packed Southwestern salad that's a guaranteed viral hit.

INGRÉDIENTS

• 4 ears of fresh corn, husked

• 425 1/4 g canned black beans, drained and rinsed

• 2 heirloom tomatoes, cut into wedges

• 2 ripe avocados, sliced

• 946 1/3 ml little gem or romaine lettuce, roughly torn

• 118 1/4 ml cotija cheese, crumbled

• 1/2 red onion, thinly sliced

• 118 1/4 ml fresh cilantro leaves

• 78.1 ml pepitas, toasted

• 118 1/4 ml sour cream or Mexican crema

• 1 chipotle pepper in adobo, minced

• 29.6 ml fresh lime juice

• 1 garlic clove, finely grated

• 44 1/3 ml olive oil

• 2 1/2 ml ground cumin

• 2 1/2 ml chili powder

• 3 2/3 ml flaky sea salt

• 1 1/4 ml freshly cracked black pepper

ÉTAPES

1. Stir together 118 1/4 ml sour cream or Mexican crema, 1 chipotle pepper in adobo, minced, 29.6 ml fresh lime juice, and 1 garlic clove, finely grated until smooth. Season with a pinch of 3 2/3 ml flaky sea salt. Refrigerate until ready to serve — it thickens and deepens as it sits.

2. Rub 4 ears of fresh corn, husked with 2 tbsp 44 1/3 ml olive oil, 2 1/2 ml ground cumin, 2 1/2 ml chili powder, 3 2/3 ml flaky sea salt, and 1 1/4 ml freshly cracked black pepper. Place directly on a hot grill or dry cast iron skillet over high heat. Cook, turning occasionally, until deeply charred in spots all over. ⏱ 8m

3. Let charred 4 ears of fresh corn, husked cool for 5 minutes, then stand each ear upright and slice the kernels off with a sharp knife. Some clusters will stay together — that's perfect for texture. ⏱ 5m

4. Toss 425 1/4 g canned black beans, drained and rinsed with remaining 1 tbsp 44 1/3 ml olive oil, a pinch of 2 1/2 ml ground cumin, 2 1/2 ml chili powder, and 3 2/3 ml flaky sea salt. This small step adds huge flavor depth to what would otherwise be plain beans.

5. Spread 946 1/3 ml little gem or romaine lettuce, roughly torn across a large serving platter. Arrange 2 heirloom tomatoes, cut into wedges wedges and 2 ripe avocados, sliced slices across the greens. Scatter 1/2 red onion, thinly sliced and seasoned 425 1/4 g canned black beans, drained and rinsed over the top.

6. Pile the charred corn kernels over the salad. Drizzle the chipotle crema generously across everything. Scatter 118 1/4 ml cotija cheese, crumbled, 118 1/4 ml fresh cilantro leaves, and 78.1 ml pepitas, toasted over the top.

7. Finish with a final squeeze of lime and a pinch of 3 2/3 ml flaky sea salt. Serve immediately with extra crema on the side.

NOTES

**Blogger tips:** Heirloom tomatoes in mixed colors (red, yellow, purple) make this an absolute rainbow on camera. A dramatic crema drizzle shot mid-pour is your reel moment.

**Make-ahead:** Chipotle crema keeps refrigerated for up to 4 days. Char corn up to 2 hours ahead and serve at room temperature — it's actually better that way.

**Swaps:** No cotija? Crumbled feta is a great substitute. Add grilled chicken, shrimp, or steak to make it a full entrée salad.

**Flavor boost:** A handful of crushed tortilla chips scattered over the top right before serving adds an irresistible crunch and makes it feel extra indulgent.