Mexican Street Corn Salad

Servings: 8

Ingredients

Dressing

• 1/2 cup (80g) plain Greek yogurt

• 1 tbsp (15ml) lime juice

• 1 tsp (5g) honey

• 1/2 tsp paprika

• 1/4 tsp cumin

Salad

• splash of oil

• 4 ears corn (about 3 cups, 285g of kernels), shucked and kernels removed

• 1 clove garlic, minced

• 2 tbsp (30ml) lime juice

• 1 cup (200g) black beans, drained and rinsed

• 1 red bell pepper, diced

• 1/2 cup (35g) red onion, diced

• 1/2 cup fresh cilantro, chopped

• 1/2 cup (88g) cotija cheese, crumbled (can swap for feta)

Instructions

1. Dressing: mix all dressing ingredients and set aside.

2. Corn: heat oil over medium-high heat in a large saute pan, then add garlic and corn. Cook for about 15 minutes, flipping frequently until corn begins to char. Gently toss with lime juice and salt.

3. In a large bowl, combine corn, black beans, pepper, onion, cilantro, and cheese.

4. Drizzle dressing over and toss to combine. Serve either warm, or refrigerate to serve cold.

Notes

• Perfect on a taco, as a chip dip, or paired with grilled chicken and rice!

• You could cook the ears of corn on the grill and then remove kernels after!

Recipe inspired by and photo credit: https://www.liveeatlearn.com/mexican-street-corn-salad/