FRESH CORN SALAD

INGREDIENTS

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
• ½ cup cilantro, chopped
• 3 ounces Cotija cheese, crumbled*
• 1 large avocado, chopped

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
• 1/8 teaspoon pepper

INSTRUCTIONS 

• 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, and cilantro. Pour the dressing over the salad and toss gently to combine. Stir in the Cotija cheese. If serving the salad within 2 hours, you can stir in the avocado now. Otherwise, wait and add the avocado right before serving. Salad is best if chilled for at least 2 hours before serving.