Roasted Mexican Corn Salad with Black Beans
Description
This roasted Mexican corn salad with black beans recipe offers the flavors of roasted Mexican street corn, making a tasty side that's easy to prepare.
Ingredients
•
4 ears corn, husks and silks removed
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1 tablespoon vegetable oil
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1 (15 ounce) can black beans, rinsed and drained
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1 medium red bell pepper, seeded and diced
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3 tablespoons diced red onion
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1 medium jalapeno pepper, seeded and minced
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3 tablespoons mayonnaise
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3 tablespoons sour cream
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2 tablespoons fresh lime juice
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2 teaspoons taco seasoning mix, or to taste
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1/2 teaspoon salt, or to taste
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1/2 teaspoon ground black pepper, or to taste
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1 pinch cayenne pepper
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3 medium green onions, white and green parts, finely chopped
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1/3 cup crumbled cotija cheese
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1/3 cup chopped fresh cilantro
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1/2 cup cherry tomatoes, or to taste
Directions
1
Preheat an outdoor grill for high heat and lightly oil the grate.
2
Brush corn with vegetable oil.
3
Cook on the preheated grill until some kernels are lightly charred on all sides, about 12 minutes, flipping corn with tongs, every 3 to 4 minutes. Cool.
4
Cut kernels off cobs into a large bowl; add black beans, bell pepper, red onion, and jalapeño.
5
Combine mayonnaise, sour cream, lime juice, taco seasoning, salt, black pepper, and cayenne pepper in a small bowl: pour over salad and toss to combine. Sprinkle salad with green onions, cotija crumbles, and cilantro; garnish with cherry tomatoes. Serve chilled, or at room temperature.