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.
How much do you love the creamy texture of avocados? We love this rich and healthy produce so much, we use them in salads, wraps, burgers and even egg rolls.