Mexican Street Corn Salad

Servings 8 servings

Ingredients

Dressing

• ½ cup plain nonfat yogurt* 80 g
• 1 Tbsp lime juice 15 mL
• 1 tsp honey 5 g
• ½ tsp paprika
• ¼ tsp cumin

Salad

• Splash of oil
• 4 ears corn about 3 cups, 285 g of kernels, shucked and kernels removed
• 1 clove garlic minced
• 2 Tbsp lime juice 30 mL
• ¼ tsp salt
• 1 cup canned black beans 200 g, drained and rinsed
• 1 red bell pepper seeded and chopped
• ½ cup chopped red onion 35 g
• ½ cup packed fresh cilantro chopped
• ½ cup cotija cheese 88 g, crumbled, can sub feta

Instructions

• Dressing: Mix all dressing ingredients and set aside.
• Cook Corn: 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.**
• Serve: 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 air with some grilled chicken and rice & a skinny virgin margarita for the ultimate fiesta meal!

Notes

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

**Alternatively, cook the ears of corn on the grill, then remove kernels and mix into garlic, lime juice, and salt.

Recipe credit: Sarah Bond at https://www.liveeatlearn.com/mexican-street-corn-salad/