Roasted Mexican Corn Salad with Black Beans Tarifi

Malzemeler

• 4 ears corn, husks and silks removed1 tablespoon vegetable oil1 (15 ounce) can black beans, rinsed and drained1 medium red bell pepper, seeded and diced1 medium jalapeno pepper, seeded and minced3 tablespoons diced red onion3 tablespoons mayonnaise3 tablespoons sour cream2 tablespoons fresh lime juice2 teaspoons taco seasoning mix, or to taste0.5 teaspoon salt, or to taste0.5 teaspoon ground black pepper, or to taste1 pinch cayenne pepper0.33333334326744 cup crumbled cotija cheese0.33333334326744 cup chopped fresh cilantro3 medium green onions, white and green parts, finely chopped0.5 cup cherry tomatoes, or to taste

Hazırlanışı

1. Preheat an outdoor grill for high heat and lightly oil the grate. Brush corn with vegetable oil.
2. Grill corn on the preheated grill until some kernels are lightly charred on all sides, about 12 minutes. Use tongs to turn corn, every 3 to 4 minutes, to expose more kernels to the heat. Remove from grill and allow to cool.
3. Cut kernels into a large bowl. Add black beans, bell pepper, jalapeno pepper, and red onion.
4. Combine mayonnaise, sour cream, lime juice, taco seasoning, salt, black pepper, and cayenne in a small bowl; mix until well combined. Pour over the salad and toss until well mixed. Sprinkle with cotija crumbles, cilantro, and green onions. Garnish with cherry tomatoes. Serve chilled, or at room temperature.

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