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Mexican Street Corn Salad with Black Beans and Quinoa
Created by: Howcan Team
Ingredients
- 4 ears of corn, husked and cleaned
- 1 cup cooked quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Preheat grill to medium-high heat.
- Grill the corn, turning occasionally, until charred in spots, about 10 minutes. Remove from grill and let cool.
- Cut the kernels off the cobs and place in a large bowl.
- Add the cooked quinoa and black beans to the bowl with the corn.
- In a small bowl, mix together the mayonnaise, sour cream, cotija cheese, cilantro, chili powder, cayenne pepper, and lime juice.
- Pour the dressing over the corn, quinoa, and black beans, and toss to combine. Season with salt and pepper to taste.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled and enjoy!
The history of Mexican Street Corn Salad dates back to the streets of Mexico, where vendors would grill fresh corn and slather it with a creamy, tangy mixture of mayonnaise, sour cream, and spices. This dish has evolved over time, with modern variations incorporating black beans and quinoa for added protein and texture. Renowned chefs like Rick Bayless have popularized this fusion, blending traditional Mexican flavors with contemporary ingredients. The addition of black beans and quinoa not only enhances the nutritional value but also adds a delightful earthy flavor and satisfying bite to the salad. Today, the best versions of this dish can be found in vibrant Mexican eateries and trendy fusion restaurants, where chefs put their own spin on this beloved classic. The key to getting this dish right lies in the balance of flavors and textures, ensuring the corn is charred to perfection and the dressing is rich and zesty. Whether enjoyed as a side dish or a hearty main, this Mexican Street Corn Salad with black beans and quinoa is a delightful marriage of tradition and innovation.
30 min
6
280 calories
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