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Charred Corn Salad with Creamy Tomatillo Dressing
Ingredients
  • subheading: Tomatillo Guacamole:
  • ¾ cup coarsely chopped fresh cilantro
  • 6 to 8 tomatillos, husked & 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
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • subheading: Charred Corn Salad:
  • 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
  • subheading: Creamy Tomatillo Dressing:
  • ½ cup mayonnaise
  • 1 tablespoon hot sauce
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ¼ cup chopped fresh cilantro
  • ¾ cup crumbled cotija cheese
Steps
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