5 ears of corn-grilled
1 clove garlic-minced or pressed
2 Tbsp lime juice
1 can black beans drained and rinsed
1 red bell pepper seeded, chopped
1/2 onion chopped (red is preferred but i used yellow due to an allergy)
1/4 cup cilantro more or less to taste
1/2 cotija cheese
1/2 cup plain nonfat yogurt
1 Tbsp lime juice
1 tsp honey
1/2 tsp paprika
1/2 tsp cumin
Add salt and pepper to taste ( 1/4-3/4 tsp each)
- Grill corn and let cool for 20-30 minutes, while grilling we added EVOO, onion powder, and garlic powder mixture to add extra flavor. Make sure you get grill marks when grilling *tip* if you start with a hot grill or grill pan you will definitely get them!
- Mix all ingredients under “dip” in a medium bowl.
- Mix all wet ingredients in a small separate bowl.
- Mix the two together, optional top with avocado slices and extra shredded cheese.
I served with a bowl of yellow corn tortilla chips. This can easily be made vegan friendly if you omit the cheese and yogurt and make with vegan cheese/yogurt.
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