4earscornabout 3 cups, 285 g of kernels, shucked and kernels removed
2Tbsplime juice30 mL
1cupcanned black beans200 g, drained and rinsed
1red bell pepperseeded and chopped
½cupchopped red onion35 g
½cuppacked fresh cilantrochopped
½cupcotija cheese88 g, crumbled, can sub feta
Dressing: Mix all dressing ingredients and set aside.
Cook Corn: 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.**
Serve: 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!
*If using Greek yogurt, add a dash of milk to thin it out.
**Alternatively, cook the ears of corn on the grill, then remove kernels and mix into garlic, lime juice, and salt.