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Street Corn Salad

Prep Time 15 minutes
Total Time 15 minutes
Servings 4

Ingredients

  • 1 bunch Romaine cut into shreds
  • 2 ears corn shucked and silk removed
  • 1/2 cup cotija cheese crumbled
  • 1/4 cup red onion chopped
  • 1-2 avocados sliced or diced
  • crushed tortilla chips for garnish
  • 1 recipe Cilantro Lime Dressing

Instructions

  • Option 1 for corn prep: Preheat your grill to medium-high heat. Then place the corn cobs directly on the grill and cook for 10-12 minutes (or until grill marks form) turning occasionally. Transfer the corn to a tray to cool then cut off the kernels.
  • Option 2 for corn prep: Bring a large pot of water to a boil on the stove. Once boiling, add your corn cobs. Then cover the pot and boil for 1-2 minutes. Transfer the corn to a tray to cool then cut off the kernels.
  • Add your cooked corn kernels, cotija cheese, red onion, and avocado to your Romaine in a medium bowl and toss with your desired amount of dressing.
  • Sprinkle crushed tortilla chips over the top and serve immediately.

Notes

RECIPE BY: Ezekiel Reissig