Description
Creamy Mexican street corn salad featuring charred corn, lime, and cheese. This easy elote-style salad works well for gatherings and tacos.
Ingredients
- 0.5 cup plain Greek yogurt
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 0.5 teaspoon paprika
- 0.25 teaspoon ground cumin
- 1 tablespoon olive oil
- 4 ears fresh corn shucked and kernels removed about 3 cups
- 1 clove garlic minced
- 2 tablespoons fresh lime juice
- 0.25 teaspoon kosher salt
- 1 cup canned black beans drained and rinsed
- 1 red bell pepper finely chopped
- 0.5 cup finely chopped red onion
- 0.5 cup chopped fresh cilantro
- 0.5 cup crumbled cotija cheese
Instructions
- Whisk Greek yogurt, lime juice, honey, paprika, and cumin in a small bowl until smooth. Set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Add garlic and corn kernels. Cook for 12 to 15 minutes, stirring often, until the corn lightly chars and smells fragrant.
- Remove from heat. Toss the corn with lime juice and salt.
- Transfer corn to a large bowl. Add black beans, bell pepper, red onion, cilantro, and cotija cheese.
- Drizzle dressing over the salad. Toss gently until everything mixes well.
- Serve the salad warm or chilled.
Notes
- You can prepare this salad one day ahead and chill it to allow flavors to deepen.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Skillet Cooking
- Cuisine: Mexican