Mexican Street Corn Salad with Creamy Spiced Dressing
Use this as a side, a dip or on top of tacos! I would consider grilling the corn first, then removing the kernels and making the salad.
    Ingredients
    Instructions
    1. Mix all dressing ingredients and set aside.
    2. 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.
    3. In a large bowl, combine corn mix, black beans, pepper, onion, cilantro, and cheese. Drizzle sauce over and serve either warm or cold.
    Recipe Notes

    Adapted from Live Eat Learn (www.liveeatlearn.com)