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Mexican Street Corn Salad

Ingredients

• ½ cup (80 g) plain nonfat yogurt*
• 1 Tbsp (15 mL) lime juice
• 1 tsp (5 mL) honey
• ½ tsp paprika
• ¼ tsp cumin
• Splash of oil
• 4 ears of corn (about 3 cups, 285 g of kernels), shucked and kernels removed
• 1 clove garlic, minced
• 2 Tbsp (30 mL) lime juice
• ¼ tsp salt
• 1 cup (200 g) canned black beans, drained and rinsed
• 1 red bell pepper, seeded and chopped
• ½ cup (35 g) chopped red onion
• ½ cup packed fresh cilantro, chopped
• ½ cup (88 g) cotija or feta cheese, crumbled

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