Black Bean Salad and Roasted Corn

7 Steps to complete

• 1
  Cut both ends of the corn. Remove one or two layers of the husk, wrap each corn in aluminum foil. Place the corn directly over a burner and cook for 8 minutes, over medium high heat. Using tongs, rotate the corn often to get an even roast.
• 2
  Remove corn from heat. Remove foil. Let cool for 10 minutes. Peel off husks and corn silk.
• 3
  Place corn back on the flame for another 2 minutes or until slightly blackened (Turn often.) Set aside to cool.
• 4
  Whisk lime juice, black pepper, and salt in a small bowl until salt is dissolved. Add olive oil gradually. Keep whisking until well incorporated. Reserve.
• 5
  Once the corn is cold enough to handle, Cut the kernels from the cob.
• 6
  In a bigger bowl mix together black beans, corn, bell pepper, onion, cilantro, add 1 cup of Sierra® Brand Cotija Cheese from V&V SUPREMO® .Mix, add lettuce. Pour dressing over mixture and toss to coat.
• 7
  Serve and top each portion with avocado, tortillas strips, Sierra® Brand Cotija Cheese, and lime wedge.