Spicy Dill Pickle Mexican Corn Salad - Bothwell Cheese - Spicy Dill Pickle Mexican Corn Salad

Ingredients

• 6 cups of corn, frozen or cut from the cob
• 1 cup of black beans, rinsed
• 4 to 6 Tbsp lime juice
• 3 Tbsp sour cream (or Greek yogurt)
• 1 Tbsp mayonnaise
• 3 Tbsp of pickle brine (optional)
• 1 cup Bothwell Spicy Dill Pickle Monterey Jack, grated
• 2 chilies, sliced or add pickled jalapeño
• Salt
• 2 1/2 Tbsp of veg oil or avocado oil
• 3 garlic cloves, minced
• ½ tsp of chili powder
• 1\2 cup of cilantro
• 3 green onions, finely sliced or cut with scissors