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Fall is full of fresh produce and nothing captures that taste more than corn. Eating fresh corn is like getting a taste of nature. Find your fall farmers market and grab a few ears for this delicious snack. It might be just the thing for your weekend football watching party or family movie night. The recipe is hearty enough to be a great side dish.

History of Corn

Corn is native to the United States, so it's no wonder that Americans are pioneers of eating sweet corn. There are still countries around the world that consider corn to be animal food, much like alfalfa. Those people don't know what they are missing! Corn was a staple food in many Native American diets, and it's no surprise that it continues to be featured in Southwestern and Latin American cuisines.

Corn was traditionally known by native peoples as one of the "three sisters." The other two are squash and beans. All three foods are part of a healthy diet and go well together. For this reason, you see a lot of recipes with corn and black beans together. With the addition of sweet potatoes, a squash relative, our corn and black bean salad is a sure hit whenever you want to serve it.

Three Sisters Corn Black Bean and Sweet Potato Salad

Serves: 6 to 8


  • 5 ears sweet corn
  • 3 Tbsp. corn oil, divided
  • 2 Tbsp. chili powder
  • 1 tsp. coriander
  • 1 tsp. cumin
  • 1 tsp. coarse salt
  • 3 medium sweet potatoes, peeled and diced into 1-inch cubes
  • 2 cans black beans, drained and rinsed
  • 1 large tomato, chopped
  • 1 small red onion, chopped
  • Juice and zest of 2 limes
  • ¼ cup chopped cilantro


  1. Pre-heat oven to 450 degrees. Combine chili, coriander, cumin and salt. Peel back corn husks but do not remove. Discard corn silk and brush ears with 1 Tbsp. corn oil and sprinkle with half of spice mixture. Replace husks over corn and wrap tightly in foil.
  2. Toss sweet potatoes with remaining oil and spices on a rimmed baking sheet. Roast potatoes, tomatoes, and corn in oven for 20 minutes or until tender, stirring every ten minutes.
  3. Remove foil and husks from corn and allow to cool slightly. Toss sweet potatoes with black beans, red onion, lime juice and the zest with the cilantro.
  4. Once corn is cool enough to handle, remove kernels with a sharp paring knife and toss with the rest of the salad. Serve warm or at room temperature.

Our recipe goes particularly well with grilled pork loin. Serve it with some crusty bread and fresh sliced peaches for a meal that highlights the best late fresh produce has to offer.

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