Charred Corn & Black Bean Skillet
Dzotobichay (corn and bean soup) reimagined as a quick, crispy skillet dinner with charred corn, smoky spices, and creamy beans. Serve with warm tortillas or over rice for a weeknight meal that tastes way more complex than it is.
- Total time
- 20 min
- Servings
- 4
- Calories
- 186
- Protein
- 7g
Ingredients
- 3 cups corn (fresh or frozen)
- 1.5 cans (15 oz each) black beans (canned, drained & rinsed)
- 1.5 tsp cumin
- 1 tsp smoked paprika
- 1 whole lime (zested & juiced)
- ½ medium red onion (diced)
Instructions
- 1
Heat 2 tbsp olive oil in a large skillet over medium-high until it shimmers, about 1 minute.
- 2
Add corn and spread in a single layer. Let it sit undisturbed for 3 minutes until edges char.
- 3
Stir in diced red onion, cumin, and smoked paprika. Cook for 2 minutes until fragrant.
- 4
Add black beans and 0.5 cup water, stirring gently. Simmer 3 minutes until beans warm through.
- 5
Squeeze lime juice over the top and toss. Taste and add salt and pepper as needed.
- 6
Serve hot with warm tortillas, lime wedges, and chopped fresh cilantro or onion if desired.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- cutting board
- knife
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