Mexican Street Corn Salad
Jumat, 10 Agustus 2018
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This Mexican Street Corn Salad is a ruddy, simplex swan on elote, the luscious Mexican street vendor version of callosity on the cob! Appraisal out the video below or interpret on for the pregnant instruction.
So I set out to create my own! This is a growing Mexican Street Corn Salad, the salad conception substance you can fox it on literally everything. Foodstuff, tacos, chips, toast, burritos, salad, spoon…they're all perfect vessels with which to respire this street cereal salad.
On added note, I'm in Paris! I'll be payment the weekend racking up steps on the FitBit with the Ma and Pa as we turn (and eat) almost the city. This is my 3rd or 4th reading in Town, so I've hit the big touristy places before. Anyone bang suggestions for off the mistreated route, must-see sights or tastes.
½ cup plain nonfat yogurt *80 g
1 Tbsp lime juice 15 mL
1 tsp honey 5 mL
½ tsp paprika
¼ tsp cumin
Salad
Splash of oil
4 ears corn about 3 cups, 285 g of kernels, shucked and kernels removed
1 clove garlic minced
2 Tbsp lime juice 30 mL
¼ tsp salt
1 cup canned black beans 200 g, drained and rinsed
1 red bell pepper seeded and chopped
½ cup chopped red onion 35 g
½ cup packed fresh cilantro chopped
½ cup cotija cheese 88 g, crumbled, can sub feta
Heat oil over medium/high heat in a large saute pan then add garlic and corn. Cook about 15 minutes, flipping frequently, until corn begins to char a bit. Gently toss with lime juice and salt.**
In a large bowl, combine corn mix, black beans, pepper, onion, cilantro, and cheese. Drizzle sauce over and serve either warm or cold. Perfect over tacos, as a chip dip, or by itself!
On added note, I'm in Paris! I'll be payment the weekend racking up steps on the FitBit with the Ma and Pa as we turn (and eat) almost the city. This is my 3rd or 4th reading in Town, so I've hit the big touristy places before. Anyone bang suggestions for off the mistreated route, must-see sights or tastes.
INGREDIENTS
Dressing½ cup plain nonfat yogurt *80 g
1 Tbsp lime juice 15 mL
1 tsp honey 5 mL
¼ tsp cumin
Salad
Splash of oil
4 ears corn about 3 cups, 285 g of kernels, shucked and kernels removed
1 clove garlic minced
2 Tbsp lime juice 30 mL
¼ tsp salt
1 cup canned black beans 200 g, drained and rinsed
1 red bell pepper seeded and chopped
½ cup chopped red onion 35 g
½ cup packed fresh cilantro chopped
½ cup cotija cheese 88 g, crumbled, can sub feta
INSTRUCTIONS
Mix all dressing ingredients and set aside.Heat oil over medium/high heat in a large saute pan then add garlic and corn. Cook about 15 minutes, flipping frequently, until corn begins to char a bit. Gently toss with lime juice and salt.**
In a large bowl, combine corn mix, black beans, pepper, onion, cilantro, and cheese. Drizzle sauce over and serve either warm or cold. Perfect over tacos, as a chip dip, or by itself!
