Mexican Street Corn Salad with Black Beans and Avocados
How about a Mexican Street Corn Salad? This is the traditional street corn (aka Mexican corn on the cob) loaded with lime juice, spices and a sprinkle of cotija cheese -- in salad form! The dressing is made with just a few ingredients and it's perfect to serve at all your summer barbecues/picnics!
Servings: 8
Calories: 161kcal
Equipment
Ingredients
dressing:
- ¼ cup mayonnaise
- ½ teaspoon chipotle powder or more!
- ¼ teaspoon garlic powder
- 3 tablespoons lime juice
- salt and pepper to taste
salad:
- 3 cups roasted corn kernels (thawed if frozen)
- ½ cup red onions diced
- 1 large avocado diced
- 1 jalapeno seeds/ ribs removed and diced
- ½ cup chopped cilantro
- 1 (15-ounce) can black beans drained and rinsed
- ½ cup cotija cheese crumbled
Instructions
- DRESSING: Combine the dressing ingredients in a small bowl and whisk until smooth. I added about ½ teaspoon of kosher salt to begin with and ¼ teaspoon of black pepper.
- ADD: Combine the ingredients for the salad in a large bowl.
- DRESS: When ready to serve, add the dressing and stir until evenly distributed. Check for seasonings, and adjust as desired. Refrigerate if you want to serve this cold.
- MAKE AHEAD: Salad ingredients and dressing can be prepared and kept separate until ready to serve.
Nutrition
Calories: 161kcal | Carbohydrates: 13g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Fiber: 3g | Sugar: 4g
