Mexican Street Corn Salad Recipe Video

Heat 2 teaspoons of avocado oil in a large pan over medium-high heat.

Add 2-3 cloves of minced garlic and sauté for about a minute until fragrant.

Add 2.5 cups of frozen corn kernels to the pan and mix well.

Spread the corn out in the pan to allow it to brown evenly.

Cook until the corn starts to brown, stirring occasionally to prevent burning.

Add diced jalapeno pepper, red pepper, and red onion to the pan and mix well.

In a separate bowl, combine sour cream, fresh lime juice, maple syrup, paprika, cumin, and salt to create the dressing.

Once the corn is browned, remove it from heat and let it cool slightly.

In a large bowl, combine the roasted corn, black beans, cilantro, and feta cheese.

Drizzle the dressing over the salad and mix well to combine.

Equipment Needed

Dietary

Allergens