This tasty Mexican-inspired summer salad starts with grilled corn-on-the-cob.
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1/4 cup mayonnaise
2 tablespoons finely chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon salt
3 ears corn-on-the-cob, husks removed
2 tablespoons Land O Lakes® Butter
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1 (15-ounce) can black beans, rinsed, drained
1 medium (1 cup) red bell pepper, finely chopped
1 avocado, peeled, pitted, chopped
Heat gas grill on medium or charcoal grill until coals are ash white.
Whisk all dressing ingredients together in bowl; set aside.
Place butter into bowl; microwave 15 seconds or until just softened. Add chili powder, garlic powder and 1/4 teaspoon salt; mix well.
Pat corn dry with paper towel. Brush butter mixture evenly over each ear of corn.
Place corn onto grill directly over coals. Grill, turning every 2 minutes, 10-14 minutes or until corn is tender and beginning to brown. Cool 10 minutes.
Cut corn off cobs; place into bowl. Add black beans, bell pepper and avocado; stir gently to mix. Add dressing; stir until salad is coated.
Everybody’s favorite summer vegetable is as versatile as it is tasty. Corn can be the star of the show or shine as a best supporting actor in salads and salsas.