Mexican street corn salad made with grilled corn on the cob, black beans, avocado, red onion, and cilantro topped with chili lime dressing and Cotija cheese, Enjoy!
3oz. crumbledCotija cheeseor feta cheese, for sprinkling
Instructions
Stove Top Method: Remove husks from corn. Cut the kernels from the cob over a Bundt pan. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add corn, cook, tossing occasionally, until corn is charred all over (about 8-10 minutes). Remove from heat and allow to cool.
Outdoor Grill Method: Remove husks from the corn. Heat grill to medium. Grill corn (8-10 minutes), turning frequently, until corn is charred all over. Remove from heat and allow to cool. Cut kernels from the cob over a Bundt pan.
SALAD: In a large bowl, toss chopped avocado with 1/2 tablespoon lime juice. Add cooled corn, black beans, onions, cilantro, jalapeno, and garlic.
CHILI LIME DRESSING: In a small bowl, combine mayonnaise, 1 tablespoon lime juice, chili powder, and smoked paprika stir until well combined. Pour dressing over corn salad. Gently toss everything together.
Arrange chopped lettuce on a serving platter. Spoon corn salad over the lettuce. Sprinkle Cotija cheese over all, and serve.