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Grilled Mexican Street Corn Salad
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Brief Description
Grilled Mexican street corn salad.
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Main Ingredient
corn
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Category: Salads
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Cuisine: Mexican
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Prep Time: 20 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
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Posted By: KathyD
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Posted On: Nov 22, 2021
Number of Servings:
Ingredients:
- - neutral oil for grill grates
- 6 ears - corn shucked
- 4 - scallions
- 2 - jalapenos
- 1 - red bell pepper
- 1/3 cups - sour cream
- 1/4 cups - mayonnaise
- 1 teaspoons - chipotle chili powder
- - zest and juice from 1 lime
- 1 cloves - garlic grated on a rasp grater
- 1 cans - 15 oz. black beans drained, rinsed
- 1 cups - grated Pecorino-Romano cheese
- - kosher salt and freshly ground black pepper
- - hot sauce, as needed optional
- 1/4 cups - chopped fresh cilantro
- 8 slices - crispy bacon cooked using the Mauro Method and crumbled
Directions:
Cook’s Note:
To cook bacon using the Mauro Method, line a baking sheet with parchment, overlapping each side 1 to 2 inches. Put the bacon on the parchment and bake at 400 degrees F until crisp and brown, about 20 minutes. Crumble and set aside.
Preheat a grill to high heat. Oil the grates well.
Put the corn, scallions, jalapenos and bell pepper directly on the grates. Grill, turning, until charred on all sides, 2 to 3 minutes for the scallions, 5 to 8 minutes for the peppers and 8 to 10 minutes for the corn; set aside to cool.
In a medium bowl, add the sour cream, mayo, chipotle chili powder, lime zest and juice and garlic and mix to combine.
Slice the corn kernels from the cobs. Remove the ribs and seeds from the red pepper and cut into small dice. Chop the scallions and dice the jalapenos (seeds and ribs removed, to taste - leaving the seeds will increase the heat).
Put the corn, red pepper, jalapenos, scallions and beans in the bowl with the dressing and mix to combine while the veggies are still slightly warm. Sprinkle the Pecorino-Romano over the salad. Season with salt and pepper and add a dash of hot sauce if desired.
Top with the cilantro and crispy bacon and serve immediately slightly warm, or refrigerate until ready to serve.
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