Name: Roasted Mexican Corn Salad with Black Beans
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Corn, husks and silks removed - 4 ears; Vegetable oil - 1 tablespoon; Black beans, rinsed and drained - 1 (15 ounce) can; Red bell pepper, seeded and diced - 1 medium; Jalapeno pepper, seeded and minced - 1 medium; Diced red onion - 3 tablespoons; Mayonnaise - 3 tablespoons; Sour cream - 3 tablespoons; Fresh lime juice - 2 tablespoons; Taco seasoning mix, or to taste - 2 teaspoons; Salt, or to taste - ½ teaspoon; Ground black pepper, or to taste - ½ teaspoon; Cayenne pepper - 1 pinch; Crumbled Cotija cheese - ⅓ cup; Chopped fresh cilantro - ⅓ cup; Green onions, white and green parts, finely chopped - 3 medium; Cherry tomatoes, or to taste - ½ cup

Ingredients for - Roasted Mexican Corn Salad with Black Beans

1. Corn, husks and silks removed 4 ears

2. Vegetable oil 1 tablespoon

3. Black beans, rinsed and drained 1 (15 ounce) can

4. Red bell pepper, seeded and diced 1 medium

5. Jalapeno pepper, seeded and minced 1 medium

6. Diced red onion 3 tablespoons

7. Mayonnaise 3 tablespoons

8. Sour cream 3 tablespoons

9. Fresh lime juice 2 tablespoons

10. Taco seasoning mix, or to taste 2 teaspoons

11. Salt, or to taste ½ teaspoon

12. Ground black pepper, or to taste ½ teaspoon

13. Cayenne pepper 1 pinch

14. Crumbled Cotija cheese ⅓ cup

15. Chopped fresh cilantro ⅓ cup

16. Green onions, white and green parts, finely chopped 3 medium

17. Cherry tomatoes, or to taste ½ cup

How to cook deliciously - Roasted Mexican Corn Salad with Black Beans

1 . Stage

Preheat an outdoor grill for high heat and lightly oil the grate. Brush corn with vegetable oil.

2 . Stage

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.

3 . Stage

Cut kernels into a large bowl. Add black beans, bell pepper, jalapeno pepper, and red onion.

4 . Stage

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.