Mexican Street Corn Salad


INGREDIENTS

  • 4 Ears fresh corn
  • 1 tblsp Avocado Oil infused with Chipotle
  • ¼ avocado mayo
  • 8 oz cotija cheese crumbled
  • ½ jalapeno diced, seeds removed
  • ½ cup finely chopped cilantro
  • 1 tblsp Spice Society Chili Powder
  • 3 tblsp Spice Society Garlic
  • juice of one lime
  • Salt and pepper to taste
  • 1 tsp Spice society paprika
  • cherry tomatos
  • avocado

INSTRUCTIONS

  1. Remove husk from corn and reserve for plating
  2. Blister corn over high heat
  3. Remove corn from cob, and reserve
  4. In a bowl, combine jalapeno, cilantro, garlic and lime juice
  5. Add reserved corn
  6. Fold in mayo, oil, chili powder, paprika and salt and pepper
  7. Add cotija cheese
  8. Mix all ingredients together, gently
  9. Serve in reserved husks