Street corn beans

Creator notes

This twist on a classic combines the creamy, tangy flavors of traditional street corn with the hearty goodness of beans. You can toss everything in the mayo dressing for an even coating, but drizzling allows Orcas’ beautiful, spotted pattern to shine through.

– Jackie Young, @cookwithjackie

Featured bean: Orca

Other beans to try: Southwest Gold or Southwest Red

Take 'em from dried to cooked with our guide!

Print recipe here

Ingredients

The beans

• ½ lb dried Primary Beans Orca beans
• Suggested flavorings: corn cobs, strips of lime zest, bay leaf, onion, guajillo chiles, and butter

The rest

• 3 cups fresh corn kernels (from 3 ears corn)
• 2 tbsp unsalted butter
• ⅓ cup mayonnaise
• 3 tbsp full-fat Greek yogurt
• 1 lime
• 1 tsp salt, plus more to taste
• Freshly cracked black pepper
• 4 oz cotija cheese
• ⅓ cup cilantro leaves
• 2 tsp reduced sodium Tajin, or other chili lime seasoning
• 1 tsp ancho chili powder
• ¼ tsp cayenne

Directions

Prepare the beans: Cook beans according to the Primary Beans cooking guide with the suggested flavorings. Once beans are cooked through, remove aromatics and drain well. Transfer beans to a paper towel-lined baking sheet and gently pat with additional paper towels to remove moisture.

Char your corn: Preheat a cast iron skillet over medium-high heat. Add corn kernels and cook, undisturbed, for 8 minutes. Once kernels have charred, add beans and 2 tbsp butter. Mix until butter has melted and evenly coated corn and beans. Remove from heat.

Make the mayo dressing: Combine mayo, Greek yogurt, zest and juice of one lime, a few turns of freshly cracked black pepper, and 1 tsp salt. Taste and adjust for seasoning.

Plate and top: Transfer beans and corn to a quarter or half rimmed baking sheet for serving (this enables even topping distribution). Drizzle mayo dressing over the top followed by cotija, cilantro, ancho chili, tajin, and cayenne.