Street Corn Summer Salad with Jalapeño Balsamic

Ingredient Spotlight. Our Jalapeno White Balsamic Vinegar is the bright spark here — crisp, tangy, with a clean green heat that lifts the whole bowl. Alongside it, our Chipotle Infused Olive Oil brings a smoky, mellow warmth that tastes like the char off a grill.

Ingredients

• 2 cans corn, drained and rinsed
• 5 Tbsp Chipotle Infused Olive Oil, divided
• 3 Tbsp Jalapeno White Balsamic Vinegar
• 1 can black beans, drained and rinsed
• 1 red and 1 orange bell pepper, diced
• 3 cups grape tomatoes, quartered
• ½ small red onion, minced · ½ cup cilantro, chopped · ½ jalapeño, minced
• 5.3 oz plain Greek yogurt · 1 tsp lime juice · 1 tsp salt
• ½ cup cotija cheese · tortilla chips, optional

Instructions

1. In a skillet over medium-high heat, sauté the corn in 1 Tbsp Chipotle oil until warm and lightly charred, 3–4 minutes. Cool.
2. In a large bowl, combine the corn, black beans, bell peppers, tomatoes, red onion, cilantro, jalapeño, and Greek yogurt. Toss to coat.
3. Drizzle in the remaining Chipotle oil, the Jalapeño balsamic, and the lime juice. Season with salt and toss again.
4. Fold in most of the cotija, then finish with a final drizzle of Jalapeño balsamic and the reserved cheese. Serve with tortilla chips if you like.

Chef's Notes

• Char fresh corn on the grill in summer — it's worth the smoke.
• Made ahead, it only gets better as the flavors meld; add the chips at the last minute.

Make It Yours

• For a citrus-forward version, swap in our Persian Lime Infused Olive Oil for part of the chipotle oil.

Allergens: contains dairy.

That Jalapeño balsamic is a summer secret weapon — come taste it at the shop.