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Grilled Mexican Corn Salad

Grilled Mexican Corn Salad

This tasty Mexican-inspired summer salad starts with grilled corn-on-the-cob.

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20 min
Prep Time
50 min
Total Time



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

1/4 teaspoon salt

1 (15-ounce) can black beans, rinsed, drained

1 medium (1 cup) red bell pepper, finely chopped

1 avocado, peeled, pitted, chopped

How to make

  1. STEP 1

    Heat gas grill on medium or charcoal grill until coals are ash white.

  2. STEP 2

    Whisk all dressing ingredients together in bowl; set aside.

  3. STEP 3

    Place butter into bowl; microwave 15 seconds or until just softened. Add chili powder, garlic powder and 1/4 teaspoon salt; mix well.

  4. STEP 4

    Pat corn dry with paper towel. Brush butter mixture evenly over each ear of corn.

  5. STEP 5

    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.

  6. STEP 6

    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.

Nutrition (1 serving)

300 Calories
23 Fat (g)
10 Cholesterol (mg)
590 Sodium (mg)
24 Carbohydrates (g)
7 Dietary Fiber
6 Protein (g)
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