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Los Angeles, california

Los Angeles, california


Mexican Street Corn Salad
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Mexican Street Corn Salad

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Recipe by Isabel Regehr


  • 1 C (dry) couscous
  • 4 ears of corn
  • 1 red bell pepper
  • 1 can of black beans
  • 1 small jalapeño
  • 4 green onions
  • 1/2 C cotija cheese
  • juice of 1 lime
  • 3 teaspoons of elote seasoning
  • 1 tsp smoked paprika
  • 1 tsp chile powder
  • s&p to taste
  • cilantro (as much as you want!)


  1. Cook couscous according to package instructions. Once cooked, let cool and drizzle with olive oil & 1 tsp of elote + 1/4 tsp paprika. Set aside
  2. Char corn using a grill or stovetop. For stovetop: I put a little butter in a pan and cooked the corn on each side over high heat. Let cool and then using a knife, cut off kernels into a bowl. Season with 1 tsp elote seasoning and 1/4 tsp paprika.
  3. Dice jalapeño and pepper and place in a large bowl. Drain, rinse, and dry beans and add to bowl. Add corn and couscous to the bowl. Add in chopped green onions and cilantro. Squeeze in juice of one lime. Add remaining elote seasoning, smoked paprika, and chile powder. Add in cotija cheese and mix. Enjoy!


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