Mexican Street Corn Salad
Salad
35 min
230 kcal / serving
Mexican Street Corn Salad is a delicious side dish made with grilled corn, with black beans and a tasty creamy dressing.
Ingredients
- 1 tablespoonolive oil
- 5 earsfresh corn, (or frozen (4 cups of kernels), shucked and kernels removed)
- 1 clovegarlic ((pressed or grated on microplaner))
- ¼ teaspoonkosher salt
- ¼ teaspoonpepper
- 1red bell pepper, (diced)
- ½ cup(packed) cilantro, (chopped)
- ¼ cupred onion, (diced)
- 1jalapeño, (seeded, diced)
- 1black beans, (drained & rinsed)
- 2 tablespoonsmayonnaise
- 2 tablespoonssour cream ((or plain greek yogurt))
- 1 tablespoonlime juice ((or more to taste))
- 1 clovegarlic ((pressed or grated on microplaner))
- ¼ teaspoonchili powder
- ¼ teaspooncumin
- ¼ teaspoonsmoked paprika
- ¼ teaspoonkosher salt
- ¼ teaspoonpepper
- ½ cupcotija cheese, ((or feta) crumbled)
- 2green onions, (chopped)
- cilantro
- avocado
- cotija or feta cheese
Directions
- 1
Grill your corn, then cut the kernels from the cobs. If you are not able to grill it, heat a large skillet and add the olive oil. Then add the corn, ¼ tsp salt and ¼ tsp pepper, and 1 garlic clove (pressed). Cook the corn kernels until you get a little bit of browning on them. Add corn to a large bowl.
- 2
Chop all of the veggies and cilantro. Then press/grate the garlic. Add to the bowl.
- 3
Add the black beans to the bowl.
- 4
Mix the dressing ingredients together.
- 5
Stir the dressing into the salad until well combined.
- 6
Serve with your choice of garnishes.