Cinco de Mayo is almost here and Pat is so excited to share this Mexican Street Corn Salad recipe with you! Using Trader Joe's Everything but the Elote seasoning, this salad can be served alongside your favorite Mexican cuisine dish or all by itself! Pat hopes you try this recipe this week or any time of the year!
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
Char corn using a grill or stovetop. For stovetop: put a little butter in a pan and cook 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
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
