Southwest Corn Salad

3 ears of corn (any variety works - you can also substitute 2 cups of thawed and heated up frozen corn)

¼ cup red onion (diced)

2 tbsp nonfat Greek Yogurt

1 tbsp butter (melted)

Juice of ½ lime (can do full lime, adjust to taste)

3 tbsp fresh cilantro (finely chopped)

⅓ cup black beans (drained and rinsed)

¼ cup Cotija Cheese (can sub grated parm)

1 tbsp Everything but the Elote Seasoning

Preheat oven to 400F
Put corn (either on a baking sheet or directly on the racks) into oven and bake for 20 minutes. Allow to cool for 3-5 minutes, then remove from husks and cut corn off the cob and into a mixing bowl.
Stir in melted butter to warm corn, followed by red onion, cilantro, and beans. Stir to combine.
Add in Greek yogurt and mix to incorporate it, then add cheese.
Finish with seasoning and lime juice, and garnish with extra cilantro/lime to serve!
Store in an airtight container in the fridge. Best eaten fresh, but can be refrigerated for a day or two if made ahead!

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

Cuisine🇲🇽Mexican

Occasions🏞️PicnicSummer Bbq

Season☀️Summer

DifficultyEasy ⏰ 15m