Mexican Grilled Corn Salad

Mexican Grilled Corn Salad

Ingredients:

*Extra Light Olive Oil,

*6 Fresh Ears of Corn, shucked

*2 medium Yellow Onions, Julienned

*2 Jalapeños, seeds removed, julienned

*1 Yellow Bell Pepper, julienned

*1 Orange Bell Pepper julienned

*1/4 cup Cilantro, chopped, save some for topping

*1 can Blacked Beans, drained and rinsed

*8 slices pre-cooked Bacon, crisped and crumbled, save some for topping

Instructions:

First: Grill veggies on a grill or grill pan on a gas stove on medium heat. Grill first the corn, drizzled with olive oil and seasoned with red pepper flakes and black pepper or you can wrap them in foil and grill them on grill pan. Then grill about 6 to 8 minutes on each side then turn, turning 4 times to a new side each time. Set aside to cool.

Second: Grill the peppers drizzled with extra light olive oil on medium heat 5 to 8 minutes, turning halfway. Set aside.

Third: Grill the onions drizzled with extra light olive oil on medium heat for 4 to 5 minutes. Set aside.

Fourth: Cut the corn off the cobs and add to a medium sized mixing bowl. Then chop the peppers and onions roasted vegetables and add to the cut grilled corn.

Fifth: Add the drained black beans, crumbled bacon and chopped cilantro to the corn mixture. Set aside.

Sixth: Make the chipotle sauce below and add to the corn mixture and stir together until coated. Add as much chipotle sauce as desired to your taste.

Chipotle Sauce:

Ingredients:

*1 cup Greek Yogurt

*1 Lime , zested and juiced

*1 Clove Garlic, grated with grasp grater

*1 teaspoon Chipotle Chile Powder or to taste

*1 teaspoon Honey

*1/4 teaspoon Fresh Ground Pepper, or to taste

*1/4 teaspoon Frank’s Hot Sauce or favorite sauce, optional

*1/2 teaspoon Kosher Salt