Mexican Street Corn Salad

Makes 4 to 6 servings

• 1 tablespoon vegetable oil
• 2 cups cooked fresh or frozen corn kernels
• 3 tablespoons mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• 1 cup canned black beans, drained and rinsed
• ¼ cup chopped cilantro
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ cup crumbled queso fresco cheese

1. Heat the oil in a large sauté pan over medium heat. Add the corn and cook, stirring frequently, until the corn begins to brown slightly but is still moist, about 5 minutes. Remove from the heat and let cool completely.

2. In a medium bowl, combine the mayonnaise, lime juice, and cumin. Add the cooled corn, black beans, and cilantro and mix to combine. Add the salt, pepper, and cheese and stir until all of the ingredients are evenly coated with the mayonnaise. Serve immediately.