Servings: 6
Fresh cilantro - 3/4 +1/4 cup, chopped
8 oz, husked, chopped
2 cloves, cut in quarters
Avocado, peeled and diced 
Jalapeno pepper, seeded, chopped 
Medium onion, chopped
Lime juice
2 tbsps (juice of 1 lime)
1 tsp + 1 tsp ground
Kosher salt
1 tsp
½ cup
Hot sauce
1 tbsp
Chili powder
1 tsp
Cotija cheese  
 3/4 cup, crumbled
Easy Corn Salad with Tomatillo Guacamole
20 m
40 m
Ready in:
60 m
  1. For the sauce, add the cilantro, garlic, tomatillos, avocado, onion, jalapeno, lime juice, ground cumin and kosher salt to a food processor; pulse until well combined. Set aside 1/2 cup of the sauce and refrigerate the remaining part in an airtight container for another recipe. In a small bowl, combine together the mayo, hot sauce, chili powder and cumin (not ground); add ½ cup of the sauce you set aside previously, mix well.
  2. For the salad, preheat a pan over high heat. Coat corn ears in canola oil, sprinkle with salt and pepper, rub well. Grill the corn in the pan until nicely charred (2 to 3 minutes per side); set aside to cool for about 5 minutes. Stand each ea in a large bowl and slice the kernels off with a knife. Add diced avocado, onions, Fresno pepper, and juice from the 3 limes. Spoon the sauce into the salad; toss to combine. Mix in ¼ cup cilantro and crumbled cotija cheese. Season with salt (to taste).