Street Corn Green Salad

• HR2 hearts of romaine · chopped
• CC2 cup charred corn
• BB1 can black beans · rinsed and drained
• CC1/2 cup crumbled cotija cheese
• RP1/2 cup roasted pepitas
• TS1 cup tortilla strips
• FC1/2 cup fresh cilantro · chopped
• GO3 green onions · thinly sliced
• SC1/3 cup sour cream
• M1/4 cup mayonnaise
• FL2 tbsp fresh lime juice
• LZ1 tsp lime zest
• CP1 tsp chili powder or Tajín
• G1 garlic · small clove, finely grated
• FS1/2 tsp fine sea salt
• FC1/4 tsp freshly cracked black pepper

Préparation

1. 1

   Sauté the corn in a hot skillet with a drizzle of oil for 5–7 minutes until lightly charred, then set aside to cool slightly.

2. 2

   Whisk together the sour cream, mayonnaise, lime juice, lime zest, chili powder, garlic, salt, and pepper in a small bowl until smooth.

3. 3

   Combine the chopped romaine, charred corn, black beans, cotija, roasted pepitas, cilantro, and green onions in a large bowl.

4. 4

   Drizzle the prepared dressing over the mixture and toss until all ingredients are evenly coated.

5. 5

   Fold in the tortilla strips just before serving to maintain their texture, and finish with a sprinkle of extra cotija, cilantro, and Tajín if desired.