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Smokin’ Hot: Grilled Corn & Black Bean Salad with Pepperoni

Preparation Time
20 minutes
Cooking Time
10 minutes
Product(s) used

We love a good salad! sweetsugarbean wow’s us with this grilled corn salad featuring our Turkey Mini Peps.



8 sticks Grimm’s Turkey Mini Peps, sliced
4 ears of corn, shucked
1 jalapeño pepper
2 tbsp canola oil
1 can black beans (540 mL), rinsed
1 cup cherry tomatoes, halved
3/4 cup diced red onion
1 avocado, diced
2 garlic cloves, minced
1/2 cup cilantro, chopped


1/4 cup canola oil
1/4 cup fresh lime juice
2 tsp liquid honey
1/2 tsp chipotle pepper or chilli powder, ground
salt and pepper to taste


  1. Brush the corn and jalapeño pepper with the canola oil. Grill on medium high heat for about 8-10 minutes, turning occasionally. The kernels and pepper should be soft and have some charred bits when they’re ready to come off the grill. Let them rest until cool enough to handle.
  2. Slice the kernels off the cobs with a very sharp knife (be careful!) and remove the skin and seeds from the jalapeño pepper.
  3. In a medium bowl, combine the corn, pepper, sliced pepperoni, black beans, cherry tomatoes, red onion, avocado, and garlic. Gently stir together.
  4. Place the dressing ingredients in a jam jar and shake vigorously. Be sure that the honey has dissolved. Pour over the salad and stir in the chopped cilantro. Season to taste with salt and pepper. Serve immediately. Makes 4-6 servings.