Charred Corn Salad with Creamy Tomatillo Dressing

Ingredients

  • ¾ cup coarsely chopped fresh cilantro
  • 6 to 8 tomatillos, husked and coarsely chopped (about 8 ounces)
  • 2 cloves garlic, smashed, peeled and quartered
  • 1 avocado, halved, pitted, peeled and diced
  • ½ jalapeno, coarsely chopped with seeds
  • ½ onion, coarsely chopped
  • Juice of 1 lime
  • + 15 more ingredients
    • 1 teaspoon ground cumin
    • 1 teaspoon salt
    • 6 ears fresh corn, shucked
    • 2 tablespoons canola oil, to coat corn
    • Kosher salt and freshly cracked black pepper
    • Juice from 3 limes
    • 1 ripe avocado, diced
    • 1 Fresno chile pepper, seeded and finely diced
    • ½ small red onion, finely diced
    • ½ cup mayonnaise
    • 1 tablespoon hot sauce
    • 1 teaspoon chili powder
    • 1 teaspoon cumin
    • ¼ cup chopped fresh cilantro
    • ¾ cup crumbled cotija cheese

For the guacamole: Combine the cilantro, tomatillos, garlic, avocado, jalapeno, onion, lime juice, cumin and salt in a food processor or blender and pulse until combined. Set aside 1/2 cup of the guacamole for the creamy tomatillo dressing, and use remaining guacamole for another recipe.For the c...

View full recipe at SpringPad

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