Mexican Street Corn Salad
Course: Main Dish, Soup u0026amp; SaladServings
6
Prep time
20
minutesCooking time
15
minutesCalorieskcal
Total time
35
minutesThis summer Mexican grilled street sweet corn salad with chili powder is perfect as a vegetarian lunch or dinner side dish.
Ingredients
sweet corn husks removed and cleaned
mayonnaise
sour cream
Frontier Co-op® Chili Powder
Frontier Co-op® Sea Salt
Frontier Co-op® Cayenne Chili Pepper
quinoa cooked
black beans drained and rinsed
cherry tomatoes sliced
feta or cotija cheese
fresh cilantro minced
Lime juice for serving
Directions
- Heat grill or grill pan. Cut sweet corn in half and place in a bowl.
- In a separate bowl, stir together the mayo, sour cream, chili powder, salt and cayenne. Spoon into the bowl of corn and stir/toss until the corn is well coated with mixture.
- Transfer corn to the heated grill. Cook, turning occasionally, until the corn is lightly charred on all sides (about 8 to 10 minutes). Remove from the grill and let cool.
- Place the cooked quinoa, black beans, tomatoes, cheese and cilantro in a bowl. Carefully remove the kernels from the cooled ear of corn by placing one end on the cutting board and slicing down between the kernels and the cob.
- Place the corn in the bowl and toss until everything is well combined. Squeeze fresh lime juice and dash with salt before serving.
Notes
- The corn can be grilled 24 hours ahead of time.
