Jalapeño Cheddar Corn Salad
This Jalapeño Cheddar Corn Salad mixes charred corn, black beans, red onion, jalapeño, and cheddar cheese tossed with Jalapeño Cheddar Heluva Good! Dip for a fabulous summer salad that's always a crowd-pleaser.
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Makes: 8 servings
Ingredients
- 2 Tbsp butter
- 3 ½ cups corn (from about 5 ears)
- 1 15-oz. can black beans, drained and rinsed
- ⅓ cup chopped red onion
- 2 Tbsp chopped jalapeño peppers
- ½ cup shredded cheddar cheese
- 2 Tbsp chopped cilantro
- ⅓ cup Jalapeño Cheddar Heluva Good! Dip
- Crumbled tortilla chips, for topping
Instructions
- Melt 2 Tbsp butter in a large skillet over medium heat. Once melted, add corn kernels to skillet and let sit for about 4 minutes before stirring. Let sit for another 4 minutes and stir again. Repeat a couple more times until the corn is nicely browned. Remove corn to a large bowl and let cool a bit.
- Once corn has cooled a bit, add in black beans, chopped red onion, chopped jalapeño pepper, shredded cheddar cheese, and chopped cilantro and toss to combine.
- Stir in Jalapeño Cheddar Heluva Good! Dip until salad is fully coated.
- Serve in individual bowls topped with crushed tortilla chips.
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