Ingredients:

  • 1 lb sweet corn (frozen, canned, or fresh)
  • 1 tbsp avocado oil
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 red bell pepper, finely diced
  • 1/2 red onion, finely diced
  • 2 jalapeños, de-seeded and minced
  • 1/4 cup mayonnaise
  • 2 tbsp sour cream
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup Cotija cheese, crumbled
  • 2 cloves garlic, grated
  • 3 tbsp fresh lime juice
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt

Instructions:

  1. Heat a large cast-iron skillet over medium-high heat until it begins to wisp smoke. Add 1 tbsp of oil and the corn in a single, even layer.
  2. Allow the corn to sit undisturbed for 2-3 minutes to develop a dark, caramelized char. Toss and cook for another 2-4 minutes, then remove from heat to cool slightly.
  3. In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, grated garlic, chili powder, smoked paprika, and sea salt until emulsified.
  4. Add the charred corn, drained black beans, diced bell pepper, red onion, and minced jalapeños to the bowl with the dressing.
  5. Fold in the chopped cilantro and crumbled Cotija cheese. Toss until every ingredient is evenly coated. Adjust salt to taste and serve.