A delightful corn salad featuring fresh ingredients, perfect for summer holidays. This versatile dish can be served cold as a salad or warm as a dip, and it pairs well with grilled meats or Tex-Mex favorites.
1: Cut the fresh corn kernels from the cob.
2: In a large sauté pan, sauté the oil and corn kernels over medium-high heat, stirring frequently, for 10 to 15 minutes, or until lightly charred.
3: Add the minced garlic and cook for 1 minute more.
4: To a medium bowl, add the charred corn and garlic, black beans, cilantro, red pepper, avocado, red onion, and cheese. Toss gently.
5: In a small bowl, whisk together all of the ingredients for the dressing.
6: Pour the dressing over the salad, and toss gently to coat.
7: Finish off with a sprinkling of additional cheese and cilantro.
8: Serve chilled or at room temperature.
9: Store leftovers in an airtight container in the refrigerator for up to 4 days.
10: Prepare this salad up to 2 days in advance. Just toss gently before serving, and garnish with some fresh cilantro and cheese.
