adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roasted Mexican Corn Salad with Black Beans
Roasted Mexican Corn Salad with Black Beans
0 Likes
Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Create a flavorful and vibrant side salad by mixing roasted Mexican street corn with black beans.
Ingredients:
  • 4 ears corn, husks and silks removed
  • 1 tablespoon vegetable oil
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 medium red bell pepper, seeded and diced
  • 1 medium jalapeno pepper, seeded and minced
  • 3 tablespoons diced red onion
  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream
  • 2 tablespoons fresh lime juice
  • 2 teaspoons taco seasoning mix, or to taste
  • 0.5 teaspoon salt, or to taste
  • 0.5 teaspoon ground black pepper, or to taste
  • 1 pinch cayenne pepper
  • 0.33333334326744 cup crumbled cotija cheese
  • 0.33333334326744 cup chopped fresh cilantro
  • 3 medium green onions, white and green parts, finely chopped
  • 0.5 cup cherry tomatoes, or to taste
Instructions:
  • Preheat a sizzling outdoor grill and lightly oil the grate before brushing corn with vegetable oil.
  • Grill corn on the preheated grill for about 12 minutes until kernels are lightly charred on all sides. Turn corn every 3 to 4 minutes with tongs to evenly char more kernels. Remove from grill and let cool before serving.
  • Place the corn kernels in a large bowl alongside black beans, bell pepper, jalapeno pepper, and red onion.
  • In a small bowl, mix together mayonnaise, sour cream, lime juice, taco seasoning, salt, black pepper, and cayenne until fully combined. Pour the mixture over the salad and toss to combine. Finish by sprinkling with cotija crumbles, cilantro, green onions, and garnishing with cherry tomatoes. Serve chilled or at room temperature.

Similar Recipes