Best 12 Creamed Corn And Black Beans Recipes

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Creamed corn and black beans is a delightful side dish that can add flavor and color to any meal. This creamy, flavorful combination is easy to make and can be tailored to your own taste. By following a few simple steps, you can create a delicious creamed corn and black bean dish that will be enjoyed by everyone. Read on for the best recipe for creamed corn and black beans, starting with the ingredients you will need for this simple dish.

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CORN AND BLACK BEAN SALAD



Corn and Black Bean Salad image

This colorful, crunchy black bean and corn salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees, or as a wholesome salsa! -Krista Frank, Rhododendron, Oregon

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 14

1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
2 large tomatoes, finely chopped
1 large red onion, finely chopped
1/4 cup minced fresh cilantro
2 garlic cloves, minced
DRESSING:
2 tablespoons sugar
2 tablespoons white vinegar
2 tablespoons canola oil
1-1/2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.

Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 326mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

BLACK BEANS AND CORN



Black Beans and Corn image

This is a quick and easy protein-packed side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Number Of Ingredients 10

1 1/2 tablespoons olive oil
1 large clove garlic, minced
1 small onion, finely chopped
1 can (15 1/2 ounces) black beans
2 tablespoons tomato puree
1 teaspoon dried oregano
1/4 cup canned green chiles, cut into 1/4-inch dice
1 cup fresh corn kernels
Salt and freshly ground pepper to taste
1 tablespoon coarsely chopped parsley leaves, for garnish

Steps:

  • Heat the olive oil in a medium saucepan over medium-low heat. Add the garlic and onions, and cook, stirring occasionally, until translucent and very soft, about 10 minutes.
  • Drain the black beans, and reserve 1/4 cup of the liquid. Add the beans, the reserved bean liquid, and the remaining ingredients, except the parsley, to saucepan; cover, raise heat to medium, and cook, stirring occasionally, 10 to 12 minutes. Remove from heat, transfer to a serving dish, and garnish with the parsley leaves. Serve immediately.

BLACK BEANS & CORN



Black Beans & Corn image

Simple, quick, and healthy. Serve this over brown rice for a healthy vegan meal that contains all the amino acids that you need, or try it as a side dish without the rice.

Provided by rpgaymer

Categories     Black Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 onion, chopped
1 (14 1/2 ounce) can black beans, rinsed & drained
1 (10 ounce) can corn kernels, rinsed and drained
2 teaspoons paprika
1/2 teaspoon oregano (The Mexican kind is best)
1/2-1 teaspoon garlic salt
pico de gallo, to taste (optional)
1 avocado, peeled & diced (optional)

Steps:

  • Heat the olive oil in a small pan over medium-high heat. Add the onions, and sautee for 5 minutes, or until soft.
  • Add the beans, corn, paprika, oregano and garlic salt to the pan and stir well. Lower the heat to low and cook for 10 minutes while stirring occasionally.
  • Serve this over brown rice if you like, or top with pico de gallo and/or avocados.

BLACK BEAN AND CORN SALAD



Black Bean and Corn Salad image

For a light lunch, try Rachael Ray's Black Bean and Corn Salad recipe from 30 Minute Meals on Food Network. A touch of cumin adds savory warmth to this dish.

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper

Steps:

  • Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

Nutrition Facts : Calories 257 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 477 milligrams, Carbohydrate 37 grams, Fiber 10 grams, Protein 9 grams, Sugar 4 grams

AMY'S CREAMY BLACK BEAN CORN SALSA



Amy's Creamy Black Bean Corn Salsa image

This salsa is so refreshing and addictive. It's a huge hit every time I make it...simply awesome!

Provided by Amy Rini Cormier

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Corn Salsa Recipes

Time 20m

Yield 16

Number Of Ingredients 14

1 (15 ounce) can black beans, drained and rinsed
1 ½ cups frozen corn, thawed
1 cup minced red bell pepper
¾ cup minced green bell pepper
½ cup minced red onion
1 tablespoon minced fresh parsley
½ cup sour cream
¼ cup mayonnaise
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon garlic powder
⅛ teaspoon ground black pepper

Steps:

  • Combine black beans, corn, red bell pepper, green bell pepper, onion, and parsley together in a bowl.
  • Whisk sour cream, mayonnaise, red wine vinegar, cumin, chili powder, salt, garlic powder, and black pepper together in a separate bowl; pour over vegetable-bean mixture. Toss gently to coat.

Nutrition Facts : Calories 86 calories, Carbohydrate 9.7 g, Cholesterol 4.5 mg, Fat 4.5 g, Fiber 2.7 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 201.3 mg, Sugar 1.4 g

SOUTHWESTERN CORN AND BLACK BEAN SKILLET



Southwestern Corn and Black Bean Skillet image

A simple Southwest corn and black bean skillet that goes well with tacos, enchiladas, fish, and even burgers.

Provided by Soup Loving Nicole

Categories     Side Dish     Vegetables     Corn

Time 30m

Yield 8

Number Of Ingredients 9

4 ears corn, shucked and kernels removed
1 small red bell pepper, diced
1 large jalapeno pepper, seeded and minced
¼ cup chopped red onion
1 tablespoon lime juice
2 teaspoons chili powder
1 pinch salt and freshly ground black pepper to taste
1 (15 ounce) can black beans, rinsed and drained
¼ cup chopped cilantro

Steps:

  • Combine corn, bell pepper, jalapeno, onion, lime juice, chili powder, salt, and pepper in a bowl. Stir until evenly combined.
  • Heat a large skillet over medium-high heat. Add corn mixture and cook until onion has softened, about 6 minutes. Stir in black beans and cook for 2 minutes more. Remove from heat and sprinkle cilantro over the top.

Nutrition Facts : Calories 95.4 calories, Carbohydrate 19.1 g, Fat 0.8 g, Fiber 5.5 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 238.1 mg, Sugar 2.2 g

EASY CORN AND BLACK BEAN WRAPS



Easy Corn and Black Bean Wraps image

Corn, black beans and green chiles combine for a tasty meatless dish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 10

Number Of Ingredients 9

1 bag (24 oz) frozen corn & butter sauce
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/4 cup chopped green onions (4 medium)
1 tablespoon fresh lime juice
10 Old El Paso™ flour tortillas for burritos (8 inch)
10 tablespoons sour cream
10 tablespoons salsa
10 tablespoons shredded mozzarella cheese

Steps:

  • Cook frozen corn as directed on bag; cool.
  • In large bowl, mix corn, beans, chiles, green onions and lime juice. Serve immediately, or cover and refrigerate until ready to serve.
  • To serve, spoon about 1/2 cup corn mixture on each tortilla; top with 1 tablespoon each of sour cream, salsa and cheese. Fold up bottom; fold sides in to enclose filling.

Nutrition Facts : Calories 310, Carbohydrate 47 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 5 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Wrap, Sodium 700 mg, Sugar 5 g, TransFat 1 g

CREAMED CORN AND BLACK BEANS



Creamed Corn and Black Beans image

Provided by Marian Burros

Categories     side dish

Time 15m

Yield 2 servings

Number Of Ingredients 10

4 ears corn (about 4 cups kernels)
1/3 cup skim milk
16 ounces canned no-salt-added black beans
6 ounces whole red pepper or 5 ounces chopped ready-cut red pepper (1 1/4 cups)
1 jalapeno
1 small clove garlic
1 tablespoon rice vinegar
2 whole wheat flour tortillas
1/8 teaspoon salt
Freshly ground black pepper

Steps:

  • Shuck corn and scrape kernels from cobs. Coarsely chop half of the kernels in food processor; spoon into saucepan.
  • Combine milk with remaining kernels, and process to cream; stir into saucepan. Cook corn over low heat about 7 minutes, to blend well and cook through.
  • Wash and drain beans, add to corn and cook 1 minute.
  • Wash, trim and finely chop red pepper; wash, seed and mince half the jalapeno (more if desired).
  • Heat tortillas in toaster oven.
  • Mince garlic. Take the corn mixture off the heat, and add garlic, pepper, jalapeno and vinegar. Season with salt and pepper, and stir well.

Nutrition Facts : @context http, Calories 652, UnsaturatedFat 6 grams, Carbohydrate 125 grams, Fat 9 grams, Fiber 25 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 891 milligrams, Sugar 26 grams, TransFat 0 grams

CORN, CILANTRO AND BLACK BEAN SOUP



Corn, Cilantro and Black Bean Soup image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons olive oil
1 onion, finely chopped (1 cup)
2 garlic cloves, minced
1 teaspoon ground cumin
2 cups chicken broth
4 cups water
1 large bunch fresh cilantro, rinsed
1 package (10 ounces) thawed frozen corn kernels
1 can (15 ounces) black beans, rinsed and drained
1 to 2 tablespoons lime juice
Salt and cayenne pepper
1/4 cup sour cream, regular or low fat, optional
2 tablespoons pimento, cut into thin strips

Steps:

  • Heat olive oil in a saucepan. When hot, add the onion, cover and cook over low heat for 5 minutes or until tender. Add the garlic and cumin and saute for 10 seconds to release their aroma. Add the broth and water and bring to a simmer.
  • While the liquid is coming to a simmer, with a knife separate the cilantro leaves from the stems. If you wish, wrap the stems well with string and add to the broth to infuse the liquid with more cilantro flavor. When the liquid is at a simmer, add the corn and beans and simmer for 5 to 10 minutes just to heat the ingredients well. Meanwhile chop the cilantro leaves you need anywhere from 1/2 to 1 cup of chopped leaves. Add the cilantro leaves and immediately remove the soup from the heat. Discard the cilantro stems. Add the lime juice and season to taste with salt and cayenne pepper. Ladle the soup out and garnish each portion with sour cream and garnish the sour cream with pimento. Variation: to turn this into a main course soup, add 12 ounces of strips of raw chicken when you add the beans and corn. Or add 12 ounces chopped cleaned shrimp after you have added the beans and corn and cook for 2 minutes to cook through.

CORN AND BLACK BEAN DISH



Corn and Black Bean Dish image

My children like this dish, one likes more hot sauce to his serving. I had that at the table. They ask for this dish.

Provided by JulieDRD

Categories     Black Beans

Time 38m

Yield 4 serving(s)

Number Of Ingredients 8

1 (19 ounce) can creamed corn
1 (19 ounce) can black beans, well-rinsed
1 small onion, chopped
1 teaspoon garlic powder (or minced)
1 bell pepper, chopped
cilantro, to taste
hot sauce, to taste
1 tablespoon butter or 1 tablespoon margarine

Steps:

  • Saute onion and pepper in butter.
  • Brown the onion for about 3 minutes, then add rest of ingredients.
  • Simmer for about 20 minutes or until well-blended and onion is translucent.
  • Serve warm, with rice or pita bread.

Nutrition Facts : Calories 274.5, Fat 4.1, SaturatedFat 2.1, Cholesterol 7.6, Sodium 438.9, Carbohydrate 53.2, Fiber 11, Sugar 6.3, Protein 11.7

BLACK-BEAN-AND-CORN STEW



Black-Bean-and-Corn Stew image

Garnish this hearty vegetarian stew with sour cream, cheddar cheese, diced red onion, toasted pumpkin seeds, or chopped chives; serve with heated flour tortillas.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 9

4 teaspoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 teaspoons ground cumin
1 can (4 1/2 ounces) chopped green chiles
2 cans (15 ounces each) black beans, drained and rinsed
2 cans (14 1/2 ounces each) diced tomatoes in juice
Coarse salt
1 package (10 ounces) frozen corn

Steps:

  • In a large saucepan, heat oil over medium. Add onion; cook until softened, 5 to 6 minutes. Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more.
  • To the pan, add chiles, beans, tomatoes and their juice, 2 cups water, and 3/4 teaspoon salt. Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes.
  • In a blender or food processor, puree 2 cups of the stew. Return the puree to the pan, and add corn; simmer until heated through, about 5 minutes. Serve hot.

Nutrition Facts : Calories 294 g, Fat 7 g, Protein 13 g

BLACK BEAN AND CORN TACOS



Black Bean and Corn Tacos image

We eat meatless meals a few times a week, so I replaced the beef with nutty brown rice to bulk up these tacos. Sometimes I also like to swap in quinoa for the rice. -Kristin Rimkus, Snohomish, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 medium onion, finely chopped
1 medium green pepper, finely chopped
1 small sweet red pepper, finely chopped
1 can (15 ounces) black beans, rinsed and drained
2 large tomatoes, seeded and chopped
2 cups shredded cabbage
1 cup fresh or frozen corn
2 tablespoons reduced-sodium taco seasoning
2 tablespoons lime juice
2 garlic cloves, minced
1 cup ready-to-serve brown rice
8 taco shells, warmed
1/2 cup shredded reduced-fat Mexican cheese blend
1/2 cup reduced-fat sour cream

Steps:

  • In a lightly oiled large nonstick skillet, saute onion and peppers until crisp-tender. Add the beans, tomatoes, cabbage, corn, taco seasoning, lime juice and garlic. Cook and stir over medium heat until vegetables are tender, 8-10 minutes. Stir in rice; heat through., Spoon bean mixture into taco shells. Top with cheese and sour cream.

Nutrition Facts : Calories 423 calories, Fat 12g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 682mg sodium, Carbohydrate 64g carbohydrate (12g sugars, Fiber 10g fiber), Protein 17g protein.

Tips:

  • For a smoky flavor, roast the corn on the cob over medium heat for 10 minutes before removing the kernels.
  • To add a bit of sweetness, use fresh or frozen sweet corn instead of regular corn.
  • For a creamy texture, use heavy cream or half-and-half instead of milk.
  • To add a bit of spice, add a pinch of cayenne pepper or chili powder.
  • For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.

Conclusion:

Creamed corn and black beans is a delicious and versatile dish that can be served as a side dish, main course, or appetizer. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give creamed corn and black beans a try!

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