Mexican Street Corn Salad

By harvard88

Ingredients

• 1/2 1/2 1/2 cup plain nonfat yogurt *80 g
• 1/2 1/2 1/2 cup plain nonfat yogurt *80 g
• 1/2 1/2 1/2 cup plain nonfat yogurt *80 g
• 1 1 15 Tbsp lime juice 15 mL
• 1 1 15 Tbsp lime juice 15 mL
• 1 1 15 Tbsp lime juice 15 mL
• 1 1 5 tsp honey 5 mL
• 1 1 5 tsp honey 5 mL
• 1 1 5 tsp honey 5 mL
• 1/2 1/2 1/2 tsp paprika
• 1/2 1/2 1/2 tsp paprika
• 1/2 1/2 1/2 tsp paprika
• 1/4 1/4 1/4 tsp cumin
• 1/4 1/4 1/4 tsp cumin
• 1/4 1/4 1/4 tsp cumin

Details

Adapted from liveeatlearn.com

Preparation

Step 1

Instructions
Mix all dressing ingredients and set aside.
Heat oil over medium/high heat in a large saute pan then add garlic and corn. Cook about 15 minutes, flipping frequently, until corn begins to char a bit. Gently toss with lime juice and salt.**
In a large bowl, combine corn mix, black beans, pepper, onion, cilantro, and cheese. Drizzle sauce over and serve either warm or cold. Perfect over tacos, as a chip dip, or by itself!