Roasted Mexican Corn Salad with Black Beans

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat an outdoor grill for high heat and lightly oil the grate.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Brush corn with vegetable oil.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Cook on the preheated grill until some kernels are lightly charred on all sides, about 12 minutes, flipping corn with tongs, every 3 to 4 minutes. Cool.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Cut kernels off cobs into a large bowl; add black beans, bell pepper, red onion, and jalapeño.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Combine mayonnaise, sour cream, lime juice, taco seasoning, salt, black pepper, and cayenne pepper in a small bowl: pour over salad and toss to combine. Sprinkle salad with green onions, cotija crumbles, and cilantro; garnish with cherry tomatoes. Serve chilled, or at room temperature.'}

📊 Nutrition Facts

Per serving (10 servings total)