Mexican Street Corn Style Salad recipe

Mexican Street Corn Style SaladSay hello to your new favorite entertaining salad. Fresh summer corn, black beans, cojita cheese, and a heavy hand of lime juice make this simple salad seem extraordinary.RecipeYield: Serves or Makes Serves 6

Ingredients

ears of corn, kernels removed, cobs discarded
tablespoon canola oil
(14.5 oz) can black beans, drained and rinsed
tablespoons Sir Kensington’s Avocado Oil Mayonnaise
jalapeno, minced
garlic cloves, grated
Juice and zest of 1 lime
1/2 cup chopped cilantro
scallions, thinly sliced
1/4 crumbled feta or cotija cheese
Salt and pepper, to taste
teaspoon chili powder
Pinch cayenne pepper, optional

Method

Step 1

Heat the canola oil over medium high heat and add corn. Cook until slightly charred, about 3-4 minutes. Remove from heat and let cool.
Step 2

Once corn has cooled, add to a large bowl and add remaining ingredients. Still until well combined and check for seasoning, adding more salt, pepper, cayenne or chili powder to taste.