Mexican Street Corn Salad With Black Beans

1. CHAR THE CORN (optional)

   1. Heat a dry grill pan over high heat.

   2. Cook corn kernels for 3-4 minutes until lightly charred, stirring occasionally.

   
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1. PREPARE LIME CREMA

   Whisk yogurt, lime juice, zest, chili powder and salt in a small bowl.

   
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1. ASSEMBLE SALAD

   1. In a large bowl, combine corn, black beans, avocado, red onion and tomatoes.

   2. Gently fold in lime crema.

   3. Top with cotija cheese and cilantro.

   
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1. SERVE

   Enjoy immediately or chill for up to 2 hours.

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1. Storage

   Best fresh. Store components separately (avocado added last) for up to 1 day.

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Pro Tips:

1. 1. No-Cook Option: Use canned corn for a quick and easy preparation.

   2. Vegan Swap: Replace cotija with nutritional yeast.

   3. Spice Control: Adjust chili powder to taste.

   4. Texture: Add ½ cup crushed tortilla chips just before serving.

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