Canned Corn Salad is tangy with vibrant lime flavors that combine deliciously in this Mexican corn salad with canned corn. To save time, canned corn is charred on the stove-top and is blended with black beans, cotija cheese, and cilantro.
⭐️Heat the oil and add the corn. Heat olive oil in a medium-sized saute pan. Add minced garlic and drained canned corn. Cook for 8-10 minutes, or until corn starts to brown, stirring occasionally. Once the corn is roasted, sprinkle with salt and squeeze the juice of 1 whole lime into the pan, stirring to deglaze.
Combine the sauce ingredients. Combine Greek yogurt, cumin, chili powder, honey, and salt. Squeeze in the juice from 1 whole lime, stirring well.
1/2 cup plain Greek yogurt, 1 teaspoon honey, 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon salt + extra, 2 large limes
Assemble the salad. Add the canned tomatoes, diced onion, chopped peppers and the can of drained black beans. Add in the roasted corn, cilantro, and cotija cheese, stirring to combine. Add dressing right before serving.
15 ounces can black beans, drained and rinsed, 14.5 ounces can diced tomatoes, drained, 1 onion, chopped, 1 pepper, chopped, 1/2 cup cilantro, chopped, 1/2 cup cotija cheese
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Notes
CCK Features both Gluten-Free Guidance and Kids Cooking Instructions: If you're new to eating gluten-free we understand it's overwhelming trying to figure out which foods may contain gluten and which ones don't. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn't require a helper.