Mexican Street Corn Salad
Corn harvest season has arrived, and we canāt get enough. Mix sweet corn, creamy black beans, and crunchy veggies together, then toss them in a tangy ān spicy dressing, inspired by Mexican Street Corn, aka āelotesā! This potluck fave is amazing served with nacho chipsāitās ideal for dipping and sharing with your pals.
12 min
6 servings
230 calories
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
Instructions
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.
Nutritional Information
Per serving(about 1 cup): Calories 230, Fat 10 g (Saturated 3 g, Trans 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 3ā4 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.