Avocado Mexican Street Corn Salad

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Servings:

• Recipe serving size: 1 cup
• Number of servings: Adjust Reset

Ingredients:

• Avocado Crema:

• ½ ripe, fresh avocado, halved, pitted, peeled and mashed
• 6 Tbsp. milk
• 1 Tbsp. lime juice
• 1 clove garlic
• ½ tsp. kosher salt
• ½ tsp. chili powder

• Corn Salad:

• 6 cobs of corn
• 1 Tbsp. olive oil
• 1 ripe, fresh avocado, pitted, peeled and diced (about 1 cup)
• 2 Tbsp. jalapeño, seeded and minced
• ¼ cup scallions, sliced
• ¼ cup cilantro leaves
• ½ cup Cotija cheese, crumbled

Instructions:

1. Avocado Crema:

2. Combine avocado, milk, lime juice, garlic, kosher salt and chili powder in blender and puree until smooth.

1. Corn Salad:

2. Brush corn on the cob with olive oil; Broil or grill until charred; Cool and remove corn from cobs (about 4 cups corn kernels).
3. In bowl, combine charred corn, avocado, jalapeño, scallions and cilantro leaves.
4. Toss with Avocado Crema until evenly coated.
5. Sprinkle with Cojita cheese.