Mexican Street Corn Salad
Corn harvest season has arrived, and we can’t get enough. Mix sweet corn, creamy black beans, and crunchy veggies together, then toss them in a tangy ‘n spicy dressing, inspired by Mexican Street Corn, aka “elotes”! This potluck fave is amazing served with nacho chips—it’s ideal for dipping and sharing with your pals.
Ingredients
- 4 small corn cobs, shucked
- 1 pkg Mexican Street Corn Dip Hot Dip Mix
- 3 tbsp plain 2% Greek yogurt
- 3 tbsp mayonnaise or sour cream
- 2 tbsp lime juice
- 1 green bell pepper
- 1⁄2 small red onion
- 1 can (14 oz/398 ml) unsalted black beans, drained and rinsed
- 1⁄2 cup cojita or feta cheese, divided
Preparation
- Place corn in Multipurpose Steamer. Cover and microwave on high 5 min.
- Meanwhile, in a large bowl, combine hot dip mix, yogurt, mayo, and lime juice.
- Dice pepper and onion.
- Let corn cool slightly, then slice the kernels off the cobs. Add diced veggies, corn, beans, and 1⁄4 cup cheese to bowl with sauce; stir to combine. Top with remaining cheese.
- Chill until ready to serve.
Epicure Products Used
Nutritional Information
Per serving(about 1 cup): Calories 230, Fat 10 g (Saturated 3 g, 0 0 g), Cholesterol 15 mg, Sodium 290 mg, Carbohydrate 26 g (Fiber 6 g, Sugars 5 g), Protein 10 g.
Tips
Swap fresh corn with 2 cups frozen corn kernels. Place in Multipurpose Steamer; cover and microwave on high 3–4 min, stirring halfway. Remove lid and rest 2 min before adding into salad.
Cojita cheese can either be crumbly or firm and has an awesome funkiness to it (if you know, you know!). Buy it in a block and crumble it by hand or grate it yourself. If you choose to grate it, use the small holes of your cheese grater.