Mexican Street Corn Salad
Serves:
8
Prep Time:
Cook Time:
Total Time:
This Mexican Street Corn Salad is a healthy, simple take on elote, the delicious Mexican street vendor version of corn on the cob!
Prep Time:
Cook Time:
Total Time:
Ingredients:
| Drerssing | |
| 1/2 cup | plain nonfat yogurt |
| 1 tablespoon | lime juice |
| 1 teaspoon | honey |
| 1/2 teaspoon | paprika |
| 1/4 teaspoon | cumin |
| Salad | |
| splash of oil | |
| 4 ears | corn about 3 cups, shucked and kernels removed |
| 1 clove | garlic minced |
| 2 tablespoons | lime juice |
| 1/4 teaspoon | salt |
| 1 cup | canned black beans drained and rinsed |
| 1 | red bell pepper seeded and chopped |
| 1/2 cup | chopped red onion |
| 1/2 cup | packed fresh cilantro chopped |
| 1/2 cup | cotija cheese crumbled, can sub feta |
Directions:
Mix all dressing ingredients and set aside.
Heat oil over medium/high heat in a large saute pan then add garlic and corn. Cook about 15 minutes, flipping frequently, until corn begins to char a bit. Gently toss with lime juice and salt.**
In a large bowl, combine corn mix, black beans, pepper, onion, cilantro, and cheese. Drizzle sauce over and serve either warm or cold. Perfect over tacos, as a chip dip, or by itself!
Source: liveeatlearn.com
