Mexican Street Corn Salad with Cotija Feta Cheese

Serves 6 in about 35 minutes. The stove brings jalapeño and avocado together.

Ingredients

• 1 tablespoon olive oil
• 5 ears fresh corn, or frozen (4 cups of kernels), shucked and kernels removed
• 1 clove garlic (pressed or grated on microplaner)
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper
• 1 red bell pepper, diced
• ½ cup (packed) cilantro, chopped
• ¼ cup red onion, diced
• 1 jalapeño, seeded, diced
• 1 (15 oz can) black beans, drained & rinsed
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream (or plain greek yogurt)
• 1 tablespoon lime juice (or more to taste)
• 1 clove garlic (pressed or grated on microplaner)
• ¼ teaspoon chili powder
• ¼ teaspoon cumin
• ¼ teaspoon smoked paprika
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper
• ½ cup cotija cheese, (or feta) crumbled
• 2 green onions, chopped
• Cilantro
• Avocado
• Cotija or feta cheese

Method

1. Grill your corn, then cut the kernels from the cobs. If you are not able to grill it, heat a large skillet and add the olive oil.
2. Chop all of the veggies and cilantro. Then press/grate the garlic. Tip in to the bowl.
3. Tip in the black beans to the bowl.
4. Stir the dressing ingredients together.
5. Mix the dressing into the salad until well combined.
6. Plate with your choice of garnishes.

More side dishes ideas are in the side dishes collection.