Roasted Mexican Corn Salad with Black Beans

Prep Time:
20 mins

Cook Time:
15 mins

Total Time:
35 mins

Servings:
10

Ingredients

Directions

id=”mntl-sc-block_3-0″
Preheat an outdoor grill for high heat and lightly oil the grate.




1. id=”mntl-sc-block_7-0″
   Brush corn with vegetable oil.



2. id=”mntl-sc-block_11-0″
   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.



3. id=”mntl-sc-block_15-0″
   Cut kernels off cobs into a large bowl; add black beans, bell pepper, red onion, and jalapeño.



4. id=”mntl-sc-block_19-0″
   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.

Cayenne pepper is optional. You can use 1 to 2 teaspoons chili powder instead of taco seasoning for more heat.

For easy preparation, grill the corn the day before, remove the kernels, and store them in the refrigerator until ready to use.

Leftover salad keeps in a sealed container up to 3 days.

---

Nutrition Facts (per serving)