Mexican Street Corn Salad
Mexican Street Corn Salad is a delicious side dish made with grilled corn, with black beans and a tasty creamy dressing.
Servings: 6
Ingredients
- 1 Tablespoon Olive Oil
- 5 ears Fresh Corn, or frozen (4 cups of kernels), shucked and kernels removed
- 1 clove Garlic (pressed or grated on microplaner)
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Pepper
- 1 Red Bell Pepper, diced
- ½ cup (packed) Cilantro, chopped
- ¼ cup Red Onion, diced
- 1 Jalapeño, seeded, diced
- 1 (15 oz can) Black Beans, drained & rinsed
Dressing
- 2 Tablespoons Mayonnaise
- 2 Tablespoons Sour Cream (or plain Greek Yogurt)
- 1 Tablespoon Lime Juice (or more to taste)
- 1 clove Garlic (pressed or grated on microplaner)
- ¼ teaspoon Chili Powder
- ¼ teaspoon Cumin
- ¼ teaspoon Smoked Paprika
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Pepper
- ½ cup Cotija Cheese, (or feta) crumbled
Garnish
- 2 Green Onions, chopped
- Cilantro
- Avocado
- Cotija or Feta Cheese
Instructions
- 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.
- Chop all of the veggies and cilantro. Then press/grate the garlic. Add to the bowl.
- Add the black beans to the bowl.
- Mix the dressing ingredients together.
- Stir the dressing into the salad until well combined.
- Serve with your choice of garnishes.
Notes
Serve warm or chilled.
Nutrition
Calories: 230kcal
