Home Cooks > Recipes > Skillet Corn Salad
Yield: Makes 2-3 servings
Prep Time: 15 minutes
Cook Time: 5 minutes
2 corn cobs
1 tablespoon olive oil
1 tablespoon Kikkoman® Low Sodium Soy Sauce
10 cherry tomatoes, sliced in half
½ can black beans, rinsed and drained
½ red pepper, diced
¼ red onion, diced
1 avocado, diced
¼ cup yogurt
1-2 tablespoons milk
1-2 teaspoons of Kikkoman® Sriracha Hot Chili Sauce
1 tablespoon lime juice
- Heat olive oil in a cast iron skillet to medium high heat. Carefully slice the corn kernels off of each cob and then sauté kernels in the skillet for 5 minutes, stirring frequently. Add soy sauce, stir and remove from heat.
- In a large bowl, combine tomatoes, black beans, red pepper, red onion, avocado, and corn. Stir for 1-2 minutes to give the avocado a chance to start to dress the salad.
- In a small bowl, whisk together yogurt, milk, sriracha, and lime juice. Pour over the salad, toss, and serve!