This week, Chef Stephanie made Corn Salad with her students! The students worked in groups to shuck the ears of corn, and teachers helped the students cut the corn one by one. The students cut the corn off the cob one at a time to make sure they did this safely since it’s a tough technique. While some students cut the corn, the rest of the group helped prep the cilantro and cherry tomatoes. Then they measured out the beans and added cheese, paprika, salt, pepper, and olive oil. They mixed everything and tried the salad. They loved it! Recipe below.

4 ears of corn
2 tablespoons olive oil
1 cup black beans or pinto beans, drained and rinsed
¼ cup fresh lime juice
⅛ teaspoon paprika
½ cup crumbled cotija cheese (substitute goat cheese or parmesan)
⅓ cup chopped fresh cilantro, plus more for garnish
salt and pepper, to taste

Husk the ears, taking care to remove all of the silk. Shuck the corn into a large bowl so the kernels don’t go flying. Heat the olive oil in a skillet over medium heat. When hot, add the corn with a pinch of salt. Saute until golden brown, stirring frequently, about 4-5 minutes. Set aside and allow to cool slightly. Pour in the beans and stir to combine with the corn. Add the lime juice, paprika, cotija cheese, and cilantro, along with a pinch of salt and pepper, tossing to combine. Taste, adjust seasoning as necessary, and serve at room temperature. Enjoy!

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