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Mexican Corn and Black Bean Salad

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PREP TIME
20 min
COOKING TIME
15 min
TOTAL TIME
35 min
SERVINGS
10 servings
Dinner
Mexican Corn and Black Bean Salad
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
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon ground black pepper, or to taste
  • 1 pinch cayenne pepper
  • 1/3 cup crumbled cotija cheese
  • 1/3 cup chopped fresh cilantro
  • 3 medium green onions, white and green parts, finely chopped
  • 1/2 cup cherry tomatoes, or to taste
Instructions
1
Preheat your outdoor grill to a very high heat setting, making sure the grates are well-coated with a thin layer of oil to prevent sticking.
2
Next, brush the corn on all sides with a light coating of vegetable oil to help it cook evenly.
3
Place the corn on the preheated grill and let it cook for about 12 minutes, or until some of the kernels have developed a light, caramelized crust on all sides. Use your tongs to gently rotate the corn every 3-4 minutes, ensuring that all sides are exposed to the heat.
4
Once cooked, carefully remove the corn from the grill and let it cool down to room temperature.
5
In a large bowl, combine the cooked corn kernels with black beans, diced bell pepper, chopped jalapeno pepper, and thinly sliced red onion.
6
In a separate bowl, whisk together mayonnaise, sour cream, lime juice, taco seasoning, salt, black pepper, and cayenne until well combined.
7
Pour the dressing over the salad mixture and toss everything together until it's thoroughly coated.
8
Sprinkle a generous amount of crumbled cotija cheese, chopped cilantro, and thinly sliced green onions over the top.
9
Finish the dish off with a few cherry tomatoes, adding a pop of color and freshness to the salad.
10
Serve the salad chilled or at room temperature.