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Tequila Lime Corn Salad

Tequila Lime Corn Salad

Recipe by Desirée ‘BlackstoneBetty’ Dukes


  • 4 ears of Corn
  • 15 oz can Black Beans, drained & rinsed
  • 1 Red Bell Pepper, diced small
  • ¼ cup Dukes Mayonnaise 
  • ¼ cup Sour Cream
  • ¼ cup Parmesan Cheese
  • ½ cup Cotija or Queso Fresco Cheese, plus some for garnish
  • 1 Lime
  • ½ cup Cilantro, chopped 
  • 2 Jalapeños, optional
  • 3 fresh Garlic cloves, chopped
  • 2 tbsp extra light tasting Olive Oil 
  • Blackstone Tequila Lime Seasoning


  1. Preheat Blackstone griddle to medium low (e-series set to 325 degrees)
  2. Cut corn kernels off of the cob. 
  3. Drizzle olive oil over griddle, add garlic & toss to coat. Cook for 30-60 seconds then add the corn tossing to coat. Allow corn to cook for about 5 minutes. Remove and allow corn to cool off ten minutes.
  4. Add the black beans, bell pepper, cheeses, juice of half a lime, cilantro, sour cream and mayonnaise and season with Blackstone Tequila Lime seasoning to corn and toss to incorporate all the ingredients.
  5. Plate and garnish with cilantro, cheeses and jalapeños. Finish with a dusting of tequila lime and serve with lime wedges, enjoy! 

Note: Jalapeños can be diced and cooked with the corner sliced and griddled. Get creative with add-ins, serve as a salad/side dish or as a dip with tortilla chips. Size of corn may vary so add more or less add-ins and mayonnaise/sour cream as needed. 

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