This spicy corn salad is topped with an amazing flavorful dressing, which makes it so different and delicious. That combined with black beans, creamy avocado, crisp tomatoes, sweet mango and fresh herbs makes this satisfying in many ways. It is a healthy and easy recipe, great for summer but can be enjoyed other times too.
Take shucked corn in a large cooking pot and cover with water. Bring it to a boil, lower the heat and simmer for 5 minutes until it is not starchy.
Drain the water and immerse in ice cold water. Once the corn is cool, slice the kernels off the cob using a sharp knife. For grilling or baking corn, see note below.
In a large mixing bowl, take corn kernels, black beans, avocado, tomatoes, mango, red onions, cilantro, basil and jalapeño.
Whisk the dressing ingredients and add it to the bowl and toss the salad. Crumble feta cheese on the top.
Crush some pita or tortilla chips on the top or serve them on the side.
Notes
Storage: Corn salad will last for a couple days in the refrigerator. Preferably add the avocado just before serving the salad. And store the dressing also separately and add it prior to serving.
Frozen or Canned Corn: Frozen is better than canned, but you can use the latter too. Follow package instructions for preparing frozen corn.
Baking: Place corn with husks in the center rack and bake at 350 degrees F for 30 minutes.
Grilling: Coat the corn with olive oil and sprinkle salt and pepper. Then grill corn at medium heat (400 degrees F) for about 7 to 8 minutes, turning it around occasionally, until lightly browned.