Mexican Street Corn Salad

This is the perfect summer side dish to pair with whatever you have on the grill. And the sauce is so good, you'll want to lick the entire platter clean!

Ingreadient

• 4 ears corn (Cooked and off the cob. I boiled the corn for 6 to 7 minutes then cut it off the cob.)
• 15 ounce can black beans (drained and rinsed)
• 2 large tomatoes (diced)
• 1/2 cup sour cream
• 1/2 cup crumbled queso fresco (cheese)
• 1/3 cup fresh cilantro (chopped+ extra for garnish (if desired))
• 1 tablespoon fresh squeezed lime juice
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• pepper (to taste)

Step by step

1. In a large bowl, combine the corn kernels, black beans, and diced tomato. Set aside.
2. In a medium bowl, whisk together the sour cream, queso fresco, cilantro, lime juice, chili powder, salt, and pepper.
3. Scrape the mixture into the bowl with the corn and toss to combine. Garnish with more cilantro (if desired) and serve within 24 hours.