Ingredients

The following ingredients have 6 Servings
  • 7 ears of sweet corn, shucked
  • 1 roasted red pepper, diced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup diced green onion
  • 2/3 cup crumbled cojita cheese
  • 1 cup low sodium black beans, drained and rinsed
  • 2 tablespoons mayo (I use Dukes)
  • 3 tablespoons plain yogurt
  • 4 tablespoons lime juice
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon chipotle chili powder
  • salt & pepper

Instruction

  • Preheat grill to medium high heat, about 375-400°F.
  • To a small bowl add mayo, plain yogurt, lime juice, smoked paprika, chili powder, chipotle chili powder, salt and pepper. Whisk until combined and smooth. Set aside.
  • Place corn directly on grill and grill each side for 3-4 minutes or until it’s slightly charred on all sides. Remove from grill. Once corn has cooled down, slice the corn off the cob and into a large bowl.
  • To the large bowl of corn add roasted red pepper, fresh cilantro, green onion,  cotija cheese, black beans and chili lime cream sauce.
  • Using a spoon gently toss to coat everything with the sauce and serve.