Nothing beats a BBQ on a hot summer day. Pair your BBQ meal with this tasty corn salad and you’ve got a match made in heaven. Corn is also in season so be sure to stop by the market and pick up some local, fresh and delicious corn!
Heat oil over medium/high heat in a large sauté pan then add garlic and corn. Cook about 15 minutes, flipping frequently, until corn begins to char a bit. Gently toss with lime juice and salt.
In a large bowl, combine corn mix, black beans, pepper, onion, cilantro, and cheese. Drizzle sauce over and serve either warm or cold. Perfect over tacos, as a chip dip, or by itself!
NOTES: If using Greek yogurt, add a dash of milk to thin it out. Alternatively, cook the ears of corn on the grill, then remove kernels and mix into garlic, lime juice, and salt.