Mexican Street Corn Salad


Serves: 8

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



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