November 16, 2016

Mexican Street Corn Salsa

I know that this is more of a summer side dish, but this post is LONG overdue. We have honestly made this about 4 times in the past few months and it is a new family favorite. I tried a couple of different recipes and this one, with some tweaks, is the best. My husband requests that we make it all of the time and it is so easy to throw together!

While I've never had a Mexican-style corn on the cob, the flavor combination always sounded good to me so I decided to give it a try. Let's just say I was not disappointed! So much flavor and the best part is you could have this year round! It would be the perfect addition to any party and you won't even feel bad if you eat the entire bowl yourself!

Mexican Street Corn Salsa
Adapted from Chef in Training
3 cups fresh, canned or frozen corn
1 Tbsp. oil
15 oz. can black beans, drained and rinsed
1 fresh small jalapeño, finely diced and seeds removed
3 Tbsp. chopped red onion
1/3 cup chopped cilantro
1/2 to 3/4 cup crumbled cotija or feta cheese
1 cup avocado, cut into small cubes, optional

Dressing:
1/4 cup mayonnaise
3/4 tsp. chili powder
1/2 tsp. garlic powder
3 Tbsp. fresh lime juice
1/2 tsp. salt
1/4 tsp. pepper

1. Heat oil over medium heat, Add corn and cook until corn starts to char, stirring occasionally, about 8-10 minutes. Let cool.
2. Combine corn, black beans, jalapeño, red onion, cilantro and cheese in a large bowl and gently toss.
3. Combine all dressing ingredients and mix well. Pour over salad and gently toss. Serve room temperature or refrigerated with tortilla chips.

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