Mexican Coleslaw

For the dressing, whisk mayonnaise, Greek yogurt, lime juice and taco seasoning in a bowl until combined. Cover and refrigerate until ready to use.

Place unhusked corn on a microwave-safe plate. Microwave on high for 8 minutes. Let the ears cool for a few minutes, then remove the husks and silk. When cool enough to handle, slice the corn from the cobs and set it aside to cool completely. If using frozen corn, set it aside in a dish while chopping the other vegetables.

For the slaw, combine corn, black beans, red and orange bell peppers, jalapeno, cilantro, cabbage and carrots in a large bowl. Pour the dressing over and toss until everything is well mixed. Cover and chill for at least 1 hour to blend flavors. Sprinkle with chopped fresh cilantro before serving, if desired.

Notes:
1. If you prefer, substitute a 14-ounce bag of coleslaw mix for the cabbage and carrot.
2. You can also use one color bell pepper in the slaw rather than both red and orange.
3. Sour cream can be substituted for the plain Greek yogurt in the dressing.

Recipe slightly adapted from 12 Tomatoes.