Mexican Street Corn Salad
Ingredients
The salad
-
1
Tablespoon
Olive Oil
-
5
ears
Fresh Corn
-
1
clove
Garlic
-
¼
teaspoon
Kosher Salt
-
¼
teaspoon
Pepper
-
1
Red Bell Pepper
diced
-
½
cup
Cilantro
-
¼
cup
Red Onion
-
1
Jalapeño
seeded, diced
-
1
(15 oz can)
Black Beans
The dressing
-
2
Tablespoons
Mayonnaise
-
2
Tablespoons
Sour Cream
-
1
Tablespoon
Lime Juice
-
1
clove
Garlic
-
¼
teaspoon
Chili Powder
-
¼
teaspoon
Cumin
-
¼
teaspoon
Smoked Paprika
-
¼
teaspoon
Kosher Salt
-
¼
teaspoon
Pepper
-
½
cup
Cotija Cheese
Garnish
-
2
Green Onions
chopped
-
Cilantro
-
Avocado
-
Cotija or Feta Cheese
Instructions
- Grill the corn, then cut the kernels from the cobs. If grilling is not possible, sauté the corn in a skillet with olive oil, salt, pepper, and garlic until browned.
- Chop the vegetables and cilantro, then add them to a large bowl.
- Add the drained and rinsed black beans to the bowl.
- Mix together the dressing ingredients in a separate bowl.
- Combine the dressing with the salad ingredients until well mixed.
- Serve with your choice of garnishes.
Nutrition Facts (estimated)
Servings
6
Calories
230
Total fat
10g
Total carbohydrates
30g
Total protein
9g
Sodium
400mg
Cholesterol
20mg
You might also like