- 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!
Skillet Corn Salad
Yield
Makes 2-3 servings
Prep Time
15 minutes
Cook Time
5 minutes
kikkoman products used:
ingredients
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
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
