Grilled Kidney Beans with Corn

Instructions

1. 1

   Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

   Tip: If you don't have a grill, a cast-iron skillet over high heat works just as well.

2. 2

   In a large bowl, combine the drained kidney beans, corn kernels, diced red bell pepper, red onion, and minced garlic.

   Tip: Pat the beans dry with a paper towel to help them grill better and get a nice char.

3. 3

   Drizzle with olive oil and sprinkle cumin, smoked paprika, salt, and black pepper. Toss everything together until well coated and the spices are evenly distributed.

   Tip: Don't skip the smoked paprika—it adds authentic grilled flavor.

4. 4

   Transfer the mixture to a grill basket or a sheet of aluminum foil with holes poked in it to prevent smaller ingredients from falling through.

   Tip: A grill basket makes turning and monitoring easier.

5. 5

   Place on the grill and cook for 20-25 minutes, stirring every 5 minutes to ensure even charring and prevent sticking.

   Tip: Listen for the sizzle and look for light charring on the edges of the beans.

6. 6

   Once the beans are lightly charred and the corn is tender with caramelized edges, remove from heat.

   Tip: Some blackened spots on the beans add wonderful smoky flavor.

7. 7

   Transfer to a serving bowl and squeeze fresh lime juice over the warm beans and corn, then sprinkle with chopped cilantro.

   Tip: The lime juice brightens all the flavors beautifully—don't skip this step.

8. 8

   Taste and adjust seasoning with additional salt, pepper, or lime juice as needed. Serve warm or at room temperature.

   Tip: This dish is delicious served alongside grilled proteins or as a vegetarian main.