This Summer Grilled Corn Salad is full of avocado, black beans, and Cotija cheese, along with a chili-lime Mexican dressing. It's the perfect side dish for all of your summer barbecues!
For the salad:
4 ears fresh corn
15 ounce can black beans, rinsed and drained
8 ounces cherry tomatoes, halved
½ cup chopped red onion
1 large avocado, chopped
½ cup cilantro, chopped
3 ounces Cotija cheese, crumbled
For the dressing:
3 tablespoons lime juice (about 3 limes)
3 tablespoons olive oil
¾ teaspoon chili powder
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon kosher salt
⅛ teaspoon pepper
Heat grill to medium heat. Remove husks and silks from corn; rinse and pat dry. Wrap each ear of corn in foil and grill for about 15 minutes, until tender when pierced with a knife, turning every 5 minutes. Let stand wrapped in foil for 5 minutes. Unwrap carefully as the corn will be very hot. Let cool.
While the corn cools, make the dressing. Whisk together all dressing ingredients in a small bowl. Set aside.
Once corn is cool, carefully use a sharp knife to slice the kernels off the cob. Place corn kernels in a large bowl.
To the bowl with the corn, add the black beans, tomatoes, red onion, avocado, and cilantro. Pour the dressing over the salad and toss gently to combine. Stir in the Cotija cheese and serve.
Salad will stay fresh for 1-2 days in the refrigerator. If you plan to make the salad ahead, it is best to add the avocado right before serving.
Recipe by Kristine's Kitchen at https://kristineskitchenblog.com/summer-grilled-corn-salad/