Mexican Street Corn Couscous Salad
Hi Creme friends!
I hope you are enjoying the start of the holiday season. It’s my favorite time of year!
Recently, I went to a small gathering for a holiday “Favorite Things” party. You bring three of your “favorite” gift ideas to the party, draw names, and then pass out the gifts! There was food and wine and great conversation with lots of laughter, of course! But the main event for me was—you guessed it—the food.
The star of this party was a crock pot pozole. Never to be the one empty handed, I suggested a nice side dish to bring to complement the pozole was Mexican Street Corn! But not just any ol’ street corn, you know me. How about a Mexican Street Corn Couscous Salad? All the flavors of traditional street corn in a bowl. That way, it’s portable and easy to serve. Cool, crisp, and tangy. And don’t forget—pretty as well! This was a favorite. and so sticking with the theme, I would like to share this with you all as one of my “favorite things”!
Enjoy, my friends. And keep enjoying this special time of year with amazing food and your close friends and family. And don’t forget to always share and enjoy a few of your favorite things this time of year as well♥️
xoxo,
Paula
Mexican Street Corn Couscous Salad
Ingredients:
2 cups frozen Corn, thawed
2 tbsp. Olive oil
1 Red bell pepper, diced
1/3 cup Red onion, diced
1 Jalapeño, minced
1 1/2 cups Couscous
1 can Black beans, rinsed
1/4 tsp. Granulated garlic
1/2 tsp. Chipotle chili powder
1/2 tsp. Ancho chili powder
2 tbsp. Olive oil
Juice of 1 large or 2 small limes
Salt and pepper, to taste
Queso fresco, crumbled
Fresh cilantro, to garnish
Over medium high heat, sauté corn in olive oil. Once it starts to brown, add onion and peppers. Sauté until corn is golden brown and charred. Remove from heat and cool.
In a small saucepan, cook couscous according to directions on the container. Combine couscous and corn-veggie mixture with the black beans.
For the vinaigrette, combine the olive oil, spices, and lime juice. Drizzle over the salad and toss. Serve with queso fresco and cilantro on top and enjoy!