Mexican Street Corn Salad

 

Prep Time: 10 minutes

Total Time: 25 minutes

Servings: 8

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INGREDIENTS:

Dressing

• ½ cup plain nonfat yogurt 

• 1 Tbsp lime juice 

• 1 tsp honey

• ½ tsp paprika

• ¼ tsp cumin

Salad

• Splash of oil

• 4 ears corn about 3 cups

• 1 clove garlic minced

• 2 Tbsp lime juice 

• ¼ tsp salt

• 1 cup canned black beans, drained and rinsed

• 1 red bell pepper seeded and chopped

• ½ cup chopped red onion 

• ½ cup packed fresh cilantro chopped

• ½ cup cotija cheese, crumbled, can sub feta

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DIRECTIONS:

1. Mix all dressing ingredients and set aside.

2. 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.**

3. 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!

 

NOTES

• If using Greek yogurt, add a dash of milk to thin it out.