Brown Rice • Black Beans • Corn • Onion • Tomato • Cilantro • Avocado-Cotija Cheese Dressing

Salad recipe by Urban Roots youth and chef coach Jametta Raspberry from House of Gristle.

Download this recipe (pdf)

Street Corn Salad by Urban Roots Youth

Our favorite street foods.

This team of young people: Desire, Gustavo, Hamdia and Re had a plan and really worked it! They wanted to create a salad that captured their favorite street foods, elote and burritos. Chef Coach Jametta got the wheels turning on how that could look and the result is “divine” and “restaurant ready” says Jametta. “There’s lots of deliciousness in that bowl, and we’re excited to share it with fans!”

Street Corn Salad

With Avocado-Cojita Cheese Dressing

Makes 8 (generous 1-cup) servings

Salad Ingredients

  • 1 cup uncooked brown rice
  • 1 (15 oz.) can black beans, rinsed, drained
  • 2 cups corn, sliced from the cob or frozen (thawed)
  • 1 Tbsp. olive oil
  • 1 cup chopped tomato
  • 1 cup chopped green bell pepper
  • ½ cup chopped onion
  • ½ cup chopped fresh cilantro
  • 1 medium jalapeño chile, seeded, chopped
  • 8 cups chopped romaine lettuce hearts

Dressing Ingredients

  • 1 medium-sized ripe avocado, peeled, pitted
  • ½ cup Mexican crema or sour cream
  • ½ cup water
  • ¼ cup crumbled cotija cheese
  • ¼ cup fresh lime juice
  • 1 seeded jalapeno
  • 1 tsp. Tajin seasoning
  • 1 tsp. kosher salt
  • ¾ tsp. cumin

Toppers

  • Corn nuts
  • Lime wedges

Directions

  1. Cook rice according to package directions. Let cool.
  2. Heat oven to 400˚F. Toss corn with oil until well coated; season with salt and freshly ground pepper to taste. Spread on parchment-lined baking sheet. Roast for 20 to 25 minutes, stirring occasionally, until lightly browned. Let cool.
  3. Meanwhile, mix tomato, pepper, onion, cilantro, and chile in a large bowl. Stir in rice and corn.
  4. To make the dressing, place all ingredients in blender; process until smooth. Thin with additional water if desired.
  5. Stir half the dressing into the salad mix; toss to coat. Arrange lettuce on plates. Spoon salad mixture on top; drizzle with remaining dressing and garnish with corn nuts and lime wedges.

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