Aug 15, 2019

Mexican Street Corn Salad

Yield: 8 servings


Corn – 4 ears, about 2 cups
Large Red pepper – 1 ea
Red onion – 1/2
Green onion – 1 bunch
Jalapeno – 1 each
Black beans – 1 16 oz can
Grape tomatoes – 1 cup
Cilantro – ½ bunch
Avocado - 1 ea
Butternut squash – 8 oz
Olive oil – 2T
Cotija cheese, crumbled – 2 oz
Lime juice – 1T
Paprika – 1t
Sour cream – ¾ cup
Mayonnaise – ¾ cup
Salt and pepper, to taste


1.     Dice butternut squash, toss with olive oil, salt and pepper and roast in 375 degree oven until golden and tender, cool to room temp. Put in large mixing bowl, set aside.

2.     Shuck and blanch corn. When cool enough to handle, cut kernals from cob, add to squash.

3.     Seed and medium dice red pepper and jalapeno, add to bowl.

4.     Chop cilantro, green onions and red onions, add to bowl.

5.     Drain and rinse black beans, add to bowl.

6.     Dice avocado and cut grape tomatoes in half and add to bowl. Add cotija.

7.     For the dressing, mix lime juice, paprika, sour cream and mayo together. Check for seasoning and add salt and pepper if needed.

8.     Toss dressing with veggies and chill for 2 hours before serving.

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