This Mexican Corn Salad is a delicious side dish made from grilled corn and loaded with black beans and a few other add-ins. The dressing is creamy and a little smoky, with just the right amount of zing from the lime juice.
Grill your corn then cut the kernels from the cobs. If you are not able to grill it, heat a large skillet and add olive oil. Then add the corn, 1/4 tsp salt and 1/4 tsp pepper, and 1 garlic clove (minced). Cook the corn kernels until you get a little bit of browning on them. Add corn to a large bowl.
1 tbsp olive oil, 5 corn on the cob, 1 clove garlic, ¼ tsp salt, ¼ tsp black pepper
Chop all of the veggies and cilantro. Then mince the garlic. Add to the bowl.
1 red bell pepper, ½ cup dried cilantro, ¼ cup red onion, 1 jalapeño pepper
Add the black beans to the bowl.
1 can black beans
Mix the dressing ingredients together.
2 tbsp mayonnaise, 2 tbsp sour cream, 1 tbsp lime juice, 1 clove garlic, ¼ tsp chili powder, ¼ tsp ground cumin, ¼ tsp smoked paprika, ¼ tsp salt, ¼ tsp black pepper, ½ cup queso fresco cheese
Stir the dressing into the salad until well combined.
Serve with your choice of garnishes.
2 green onion, dried cilantro, avocados, queso fresco cheese
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