Mexican Street Corn Salad
Total Time: 00h 35m
Hands-on Time: 00h 20m
Makes: 4 - 6 servings
This summer Mexican grilled street sweet corn salad with chili powder is perfect as a vegetarian lunch or dinner side dish.
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Ingredients
- 4 ears sweet corn, husks removed and cleaned
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Frontier Co-op® Chili Powder
- 1/4 teaspoon Frontier Co-op® Sea Salt
- pinch Frontier Co-op® Cayenne Chili Pepper
- 2 cups cooked quinoa
- 1 1/2 cups black beans, drained and rinsed (if using canned)
- 1 cup sliced cherry tomatoes
- 1/2 cup feta or cotija cheese
- 1/3 cup fresh cilantro, minced
- Lime juice, for serving
Directions
- Heat grill or grill pan. Cut sweet corn in half and place in a bowl.
- In a separate bowl, stir together the mayo, sour cream, chili powder, salt and cayenne. Spoon into the bowl of corn and stir/toss until the corn is well coated with mixture.
- Transfer corn to the heated grill. Cook, turning occasionally, until the corn is lightly charred on all sides (about 8 to 10 minutes). Remove from the grill and let cool.
- Place the cooked quinoa, black beans, tomatoes, cheese and cilantro in a bowl. Carefully remove the kernels from the cooled ear of corn by placing one end on the cutting board and slicing down between the kernels and the cob.
- Place the corn in the bowl and toss until everything is well combined. Squeeze fresh lime juice and dash with salt before serving.
- The corn can be grilled 24 hours ahead of time.
