A quick and easy Mexican Corn Salad will be a favorite side all summer long. It’s healthy, a simplified version of elotes, robust with the warm and spicy flavors of cumin and red pepper. Serve warm or cold, it’s simply delicious.
4–5 ears of corn, shucked and kernels removed (or two 12 ounce bags of frozen corn)
1/2 teaspoon chili powder
1 clove garlic clove, minced
1 cup canned black beans, drained and rinsed
Medium green bell pepper, chopped
1/2 cup chopped red onion
2 tomatoes, seeded and diced
1/2 cup fresh cilantro, chopped
1/2 cup crumbled feta or cotija cheese
salt and pepper to taste
1/2 cup Litehouse Sweet Onion Dressing
Juice of 1 lime
1/4 teaspoon ground cumin
Pinch of cayenne
Combine the dressing, cumin, and cayenne. Then add the lime juice until you reach desired consistency.
Heat a drizzle of oil into a large saute pan. To the hot oil add the corn and garlic. Saute about 10 minutes or until the corn begins to char in places. Add the chili powder and salt and pepper to taste; continue to cook for another minute, or until the corn is fragrant. Be sure to stir frequently so it doesn’t burn.
In a large bowl, combine the corn and garlic with the black beans, bell pepper, red onion, and tomatoes. Stir in the fresh cilantro and drizzle the dressing over the salad. Sprinkle with feta. Serve warm or cold.
If you can’t find Litehouse Sweet Onion Dressing, substitute 1/2 cup greek yogurt with 1 teaspoon sugar or honey.
Keywords: Easy Mexican Corn Salad for Summer, Mexican Corn Salad, Mexican Street Corn Salad