- VE
- LC
Food with Feeling
May 5, 2026
Foodwithfeeling.com
This Mexican Street Corn Dense Bean Salad takes everything you love about classic elote- creamy, tangy, and a little smoky – and turns it into something way more filling. It’s fresh, flavorful, and hearty enough to actually count as a meal!
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/9
Warning0 allergens identified
Mexican Street Corn Dense Bean Salad
For the Salad
For the dressing
Instructions
1
Make the dressing: In a small bowl, whisk together the dressing ingredients: mayo, crema/ sour cream, red wine vinegar, lime zest and juice, garlic, chili powder, salt and black pepper.
2
Combine the salad: In a large mixing bowl, mix together the salad ingredients: chickpeas, black beans, corn, edamame, bell pepper, jalapeño, red onion, and cilantro. Toss to combine.
3
Dress and toss: Pour the dressing over the salad and toss well until everything is evenly coated.
4
Chill: Top with the cotija cheese and refrigerate for at least 30 minutes before serving for best flavor. Stir before serving and top with extra cotija and cilantro if desired. Enjoy!
Notes
1
Storage Instructions – Store in an airtight container in the fridge for up to 3–4 days. Stir before serving and refresh with a squeeze of lime if needed.
2
For the corn: Grilled corn off the cob gives the best flavor — grill 4 ears at 400°F for about 12 minutes, turning every 3 minutes. In a pinch, one 15 oz can of fire-roasted corn works great and keeps this completely no-cook.
3
Bean swap: Black beans keep it in the Mexican flavor profile, but cannellini or pinto would also work well. You can leave out the edamame or swap it for other beans as desired.
My Calorie Intake
Review & Earn
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Tips & Tricks (5)
- Char Your Corn for Depth 🔥Lightly char the corn in a dry skillet before adding to the salad to develop smoky, caramelized flavors that complement the chipotle and elote-inspired profile.
- Balance Your Creamy Sauce 🥄Mix Mexican crema and mayo in a 1:1 ratio, then thin with fresh lime juice to achieve the perfect pourable consistency that coats the beans without making the salad soggy.
- Toast Your Spices First 🌶️Bloom the chipotle chili powder in a small pan with the garlic for 30 seconds before mixing into the dressing to unlock deeper, more complex smoky flavors.
- Prep Beans the Right Way 🫘Drain and rinse canned beans thoroughly, then pat dry with paper towels to prevent excess moisture from diluting your dressing and creating a watery salad.
- Finish with Fresh Elements ✨Add cilantro, jalapeños, and red onion just before serving to keep them crisp and bright, saving crumbly cotija cheese for a last-minute sprinkle to prevent it from absorbing excess moisture.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
More Recipes From Food with Feeling
From the creator of this recipe
No Recipes Available
Recommended Recipes for you
Tailored to your preferences
