You can eat more vegetables this way. Serve with a little lime juice and soy sauce over white rice.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 4 ears corn, husks and silks removed
- 1 tablespoon vegetable oil
- 1 (15 ounce) can black beans, rinsed and drained
- 1 medium red bell pepper, seeded and diced
- 1 medium jalapeno pepper, seeded and minced
- 3 tablespoons diced red onion
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- 2 tablespoons fresh lime juice
- 2 teaspoons taco seasoning mix, or to taste
- ½ teaspoon salt, or to taste
- ½ teaspoon ground black pepper, or to taste
- 1 pinch cayenne pepper
- ⅓ cup crumbled cotija cheese
- ⅓ cup chopped fresh cilantro
- 3 medium green onions, white and green parts, finely chopped
- ½ cup cherry tomatoes, or to taste
Instructions
- Preheat an outdoor grill for high heat and lightly oil the grate. Brush corn with vegetable oil.
- Grill corn on the preheated grill until some kernels are lightly charred on all sides, about 12 minutes. Use tongs to turn corn, every 3 to 4 minutes, to expose more kernels to the heat. Remove from grill and allow to cool.
- Cut kernels into a large bowl. Add black beans, bell pepper, jalapeno pepper, and red onion.
- Combine mayonnaise, sour cream, lime juice, taco seasoning, salt, black pepper, and cayenne in a small bowl; mix until well combined. Pour over the salad and toss until well mixed. Sprinkle with cotija crumbles, cilantro, and green onions. 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, if you enjoy more heat.
- You can grill the corn the day before, cut off the kernels, and store in the refrigerator until ready to use. Leftover salad keeps in a sealed container up to 3 days.
Nutrition Facts
| Calories | 149 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 5 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 407 mg |
| Sugars | 2 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe was a hit at my house! One thing I will say is that, for select consumers, this may be a bit spicy with both the jalapeño AND Cayenne. My northern family wouldn’t touch it with a 10-foot-pole, but my southern folks? They’d likely do acrobatics for it. Lol. Thanks for the great recipe. I will be making this again!