Corn Saladip

Name: Corn Saladip
Total time: 1800 s
Yield: 4-6 people
Cuisine: American
Ingredients: 2 heaping spoonfuls of Greek yogurt; 2 heaping spoonfuls of Sour Cream; 2 heaping spoonfuls of Mayonnaise; 1 Lime; 1 clove Garlic; Hot Sauce; 4 ears corn; 1 tomato; 1 red bell pepper; 1 red onion; 1 jalapeno; 1 avocado; 1 can Black Beans; 8 oz Feta Cheese

Sebastian Bruck @seabass

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Sebastian Bruck @seabass

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Ingredients

30 min

4-6 people

Sauce
2 heaping spoonfuls ofGreek yogurt
2 heaping spoonfuls ofSour Cream
2 heaping spoonfuls ofMayonnaise
1Lime
1 cloveGarlic
Hot Sauce
Base
4 earscorn
1tomato
1red bell pepper
1red onion
1jalapeno
1avocado
1 canBlack Beans
8 ozFeta Cheese

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Steps

30 min

1

Cook your corn over an open flame; grill, gas stove, or whatever you can find.
2

Dice the vegetables (tomato, jalapeno, onion, red bell pepper, avocado).
3

Strain and rinse your black beans.
4

Remove the corn from the cob, and combine all of your base ingredients in a bowl.
5

Mince your garlic and add it to a separate container. Zest and juice your lime in the same container. Add the rest of the sauce ingredients.
6

Combine everything. You can eat it now, or wait until tomorrow. It tastes better the next day.