by Dragana
Photo by Dragana
Dragana's Notes:
Expand4 ears corn, husks on Ask a question about this ingredient
1/2 - 1 14 oz. can black beans, rinsed and drained Ask a question about this ingredient
2 scallions, chopped Ask a question about this ingredient
Lime dressing, see below Ask a question about this ingredient
To roast the corn: Soak corn with husks intact in cold water for 30 minutes. Drain water and pat dry. Broil or grill corn, turning every few minutes, until the husks char and corn kernels are cooked but still firm, about 12 – 18 minutes depending on the intensity of the heat. Cool and remove husks.
Ask a question about this stepCut kernels off the cob and place them in a bowl. Add black beans, scallions and lime dressing. Toss to combine and top with crumbled Cotija cheese and sprig of cilantro.
Ask a question about this step1/3 cup sour cream, mayonnaise or yogurt Ask a question about this ingredient
2 teaspoons freshly squeezed lime juice Ask a question about this ingredient
1/4 teaspoon chile powder, or more to taste Ask a question about this ingredient
1/4 teaspoon cayenne pepper Ask a question about this ingredient
1/4 teaspoon cumin Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
Combine sour cream or mayonnaise, lime juice, chili powder, cayenne, cumin and salt in a small bowl. Set aside until corn mixture is ready.
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Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
 with black beans, lime dressing and queso Cotija){kind=link}
Nice version of this!