Street Corn Green Salad
- Prep 20 minutes
- Cook 10 minutes
- Total 30 minutes
Street Corn Green Salad is a salad recipe on Avoteb. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 2 hearts of romaine, chopped
- 2 cups charred corn (fresh, frozen, or canned — see tips below)
- 1 (15-ounce) can black beans, rinsed and drained
- ½ cup crumbled cotija cheese
- ½ cup roasted pepitas
- 1 cup tortilla strips (or lightly crushed tortilla chips)
- ½ cup chopped fresh cilantro
- 3 green onions, thinly sliced
- ⅓ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 teaspoon chili powder or Tajín
- 1 small clove garlic, finely grated (optional)
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly cracked black pepper
Method
Char the corn. If using fresh or frozen corn, sauté it in a hot skillet with a drizzle of oil for 5–7 minutes until lightly charred. Let cool slightly.
Make the dressing. In a small bowl, whisk together the sour cream, mayo, lime juice, lime zest, chili powder (or Tajín), garlic (if using), salt, and pepper until smooth.
Assemble the salad. In a large bowl, combine the chopped romaine, charred corn, black beans, cotija, roasted pepitas, cilantro, and green onions.
Turn Spoon the dressing over the salad and toss until evenly coated.
Finish. Gently fold in the crushed tortilla chips just before serving so they stay crunchy. Scatter with extra cotija, cilantro, and a pinch of Tajín if desired, and enjoy!!
