Description
A vibrant and flavorful Mexican Street Corn Salad featuring charred corn, black beans, red bell pepper, red onion, fresh cilantro, and creamy cotija cheese, all tossed in a tangy yogurt-lime dressing with smoky paprika and cumin. Perfect as a side dish, a chip dip, or a topping for tacos, this salad can be enjoyed warm or cold.
Ingredients
Scale
Dressing
- 1/2 cup Plain Non-Fat Yogurt
- Juice of 1 Lime (approximately 1 tablespoon)
- 1 tablespoon Honey
- 1/2 tablespoon Paprika
- 1/4 tablespoon Ground Cumin
Salad
- Oil, as needed (for sautéing)
- 4 ears Corn, husked
- 1 clove Garlic, minced
- 1/4 tablespoon Salt
- 1 cup Canned Black Beans, drained and rinsed
- 1 Red Bell Pepper, diced
- 1/2 cup Red Onion, finely diced
- 1/2 cup Fresh Cilantro, chopped
- 1/2 cup Cotija Cheese, crumbled
Instructions
- Prepare the dressing: In a small bowl, combine the plain non-fat yogurt, 1 tablespoon lime juice, honey, paprika, and ground cumin. Mix well until smooth and set aside to allow flavors to meld.
- Char the corn: Heat a splash of oil in a large sauté pan over medium-high heat. Add the minced garlic and corn ears, cooking for about 15 minutes, turning frequently, until the corn is lightly charred and caramelized. This process brings out a smoky sweetness in the corn.
- Season the corn: Remove the pan from heat. Drizzle the charred corn with 1 tablespoon lime juice and sprinkle with salt. Toss gently to coat evenly and infuse bright flavors.
- Combine the salad: Once the corn is cool enough to handle, cut the kernels off the cobs and transfer to a large mixing bowl. Add the drained black beans, diced red bell pepper, red onion, chopped cilantro, and crumbled cotija cheese. Mix everything thoroughly.
- Add the dressing and serve: Pour the prepared yogurt-lime dressing over the corn mixture. Toss lightly to combine. Serve the salad warm, at room temperature, or chilled. It pairs wonderfully with tacos, as a chip dip, or enjoyed on its own.
Notes
- You can adjust the spiciness by adding some chili powder or chopped jalapeños to the dressing if desired.
- For a vegan version, substitute plain non-fat yogurt and cotija cheese with plant-based alternatives.
- If fresh corn is not available, frozen corn kernels can be used but sauté time may be reduced.
- This salad is best served fresh but can be refrigerated for up to 2 days.
- Adding avocado chunks can enhance creaminess and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: Mexican
Keywords: Mexican street corn salad, elote salad, charred corn salad, cotija cheese salad, black bean corn salad, summer salad, healthy Mexican recipes
