Mexican Street Corn Salad with Black Beans and Chipotle Mayo. Elote Bean Salad

Ingredients

• 1 tsp oil
• 10 oz corn, frozen or fresh kernels
• 15 oz can black beans or 1.25 cups cooked
• 1/2 tsp smoked paprika
• 1/2 tsp sweet paprika
• 1 tbsp nutritional yeast
• 1/2 tsp garlic powder or 1 clove minced
• 1/4 tsp or more salt,,depends on if the beans are salted
• 1/2 red onion, finely chopped
• 1/2 red bell pepper, finely chopped
• 1 jalapeno, finely chopped or use a quarter of green bell pepper
• 1/4 cup cilantro, plus more for garnish
• 1 -2 tsp lime juice
• optional add ins or garnish: chili powder blend,,hot sauce

Chipotle Mayo:

• 1/4 cup vegan mayo or use thick cashew cream and add some salt and more of the spices below
• 2 to 3 tsp lime juice
• water to thin
• 1/4 to 1/2 tsp chipotle powder
• 1/4 tsp paprika
• 1/4 tsp garlic powder

Steps

1. Heat oil in a skillet over medium high heat. When hot, cook the corn until some edges are golden brown. For an oil-free version, dry-roast the kernels in a skillet, or grill 2 or 3 dehusked corns on a grill or gas flame until blackened spots appear all over. Use a knife to remove the kernels, then continue.
2. Add beans, smoked paprika, paprika, nutritional yeast, garlic and salt, and toss to coat. Cook for a min to infuse the spices.
3. Remove from the heat and let cool. Mix in onion, bell pepper and jalapeno and toss. Add lime and salt if needed, then add cilantro and toss again.
4. Serve as is with extra lime wedges, or with chipotle mayo and a sprinkling of hot sauce. Serve with tortilla chips or warm pita, as a dip or as a side salad.
5. Mix all the chipotle-mayo ingredients and thin to a drizzling consistency. Taste, adjust tang, salt and heat, and use.