Grilled Mexican Corn Salad

Grilled Mexican Corn Salad image
15
1 Review
This tasty Mexican-inspired summer salad starts with grilled corn on the cob.
20 min
Prep Time
50 min
Total Time
6 servings

Ingredients

Dressing

1/4 cup
mayonnaise
2 tablespoons
finely chopped fresh cilantro
1 tablespoon
fresh lime juice
1/4 teaspoon
ground cumin
1/4 teaspoon
salt

Salad

3 ears
fresh corn-on-the-cob, husks removed
2 tablespoons
Land O Lakes® Butter
1/4 teaspoon
salt
1/4 teaspoon
garlic powder
1/4 teaspoon
chili powder
1 (15-ounce) can
black beans, drained, rinsed
1 medium (1 cup)
red bell pepper, finely chopped
1
avocado, peeled, pitted, chopped

Directions

  1. Heat gas grill on medium or charcoal grill until coals are ash white.
  2. Whisk all dressing ingredients together in bowl; set aside.
  3. Place butter into bowl; microwave 15 seconds or until just softened. Add 1/4 teaspoon salt, garlic powder and chili powder; mix well.
  4. Pat corn dry with paper towel. Brush butter mixture evenly over each ear of corn.
  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. Cut corn off cobs; place into bowl. Add black beans, red bell pepper and avocado; stir gently to mix. Add dressing; stir until salad is coated.

Recipe Tips

Nutrition Facts (1 serving)

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

Recipe Comments and Reviews

Rating

Delicious! A new summer dish to share at get-togethers.

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