Mexican Corn Salad
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.
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Equipment
- 1 BBQ Grill
- 1 Skillet
- 1 Mixing Bowl
Ingredients
Corn Salad
- 1 tbsp olive oil
- 5 corn on the cob 4 cups of kernels shucked and kernels removed
- 1 clove garlic minced
- ¼ tsp salt
- ¼ tsp black pepper
- 1 red bell pepper diced
- ½ cup dried cilantro chopped
- ¼ cup red onion diced
- 1 jalapeño pepper seeded & diced
- 1 can black beans 15 oz can drained & rinsed
Dressing
- 2 tbsp mayonnaise
- 2 tbsp sour cream or plain Greek Yogurt
- 1 tbsp lime juice or more to taste
- 1 clove garlic pressed or grated on microplaner
- ¼ tsp chili powder
- ¼ tsp ground cumin
- ¼ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup queso fresco cheese crumbled
Garnish
- 2 green onion chopped
- dried cilantro
- avocados
- queso fresco 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 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