Empty My Fridge
Mexican Street Corn Salad / DIP with Chipotle Mayo
Ingredients
- Oil1 tsp
- Sweet corn10 oz
- Black bean · cooked15 oz
- Smoked paprika½ tsp
- Paprika¾ tsp
- Nutritional yeast1 tbsp
- Garlic powder · minced¾ tsp
- Salt¼ tsp
- Red onion½
- Bell pepper½
- Jalapeño chili1
- Cilantro¼ cups
- Lime1–2 tsp + 2–3 tsp
- Chili powder
- Cashew¼ cups
- Water to thin
- Chipotle powder¼–½ tsp
Instructions
- Heat the oil in a skillet over medium-high heat. When hot, add the corn and cook until golden on some edges. (Oil-free option: dry-roast the kernels in a skillet, or char 2 or 3 husked corn cobs over a grill or gas flame until blackened in spots, then cut off the kernels with a knife.)
- Add the beans, smoked paprika, sweet paprika, nutritional yeast, garlic, and salt, and toss to coat. Cook for 1 minute so the spices bloom.
- Remove from the heat and let cool slightly. Mix in the onion, bell pepper and jalapeño, then add lime juice and more salt if needed. Stir in the cilantro.
- Serve as is with extra lime wedges, or with the chipotle mayo and a sprinkle of hot sauce. Serve with tortilla chips or warm pita as a dip, or as a side salad.
- For the chipotle mayo: mix all the ingredients and thin with water to a drizzling consistency. Taste and adjust tang, salt and heat before using.
Summarized from Vegan Richa's video. Watch it for the details.
More recipes with
OnionBell pepperRed onionLimeCashewSweet cornBlack bean
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