Chef Paddy’s Flavor Street Corn Salad

This chilled salad brings grilled corn, black beans, and fire-roasted tomatoes together with Chef Paddy’s Let’s Taco ’Bout It Blend and a pop of feta. Bold, bright, and built for the table.

Ingredients

• 3 ears fresh corn, husked
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes, well-drained
• ½ small red onion, finely diced
• ½ red bell pepper, chopped
• ¼ cup chopped fresh cilantro
• 1 jalapeño, seeded and minced (optional)
• ¼ cup crumbled mild feta cheese
• Olive oil (for brushing corn)

For the Dressing:

• 3 tbsp olive oil
• Juice of 2 limes
• 1 tbsp red wine vinegar
• 1 tsp honey or agave
• 1 tsp Chef Paddy’s Let’s Taco ’Bout It Blend
• Salt and pepper to taste

Instructions

1. Preheat grill or grill pan to medium-high. Brush corn with olive oil and grill for 8–10 minutes, turning occasionally until lightly charred. Let cool and cut off kernels.
2. In a large bowl, combine grilled corn, black beans, tomatoes, red onion, bell pepper, cilantro, and jalapeño.
3. Whisk together dressing ingredients in a small bowl.
4. Pour dressing over salad and toss well to coat.
5. Chill 15–30 minutes. Top with crumbled feta before serving.

Chef Paddy’s Tip

• Drain those fire-roasted tomatoes well to avoid extra moisture.
• Want to add creaminess? Toss in some avocado right before serving.

Let’s cook with heart and hustle.