+

Prepare the Corn

Prepare the Avocado Sauce

  • Avocado 2.0 each
  • Lime, zested and juiced 4.0 each
  • Greek yogurt, plain 1.0 cup

Prepare the Salad

  • Cotija cheese, crumbled 1.0 cup
  • Radish, thinly sliced 1.0 lb
  • Cilantro cress 1.0 cup
  • Popcorn, salted 2.5 cups
  1. Prepare the Corn

    • Preheat a grill on high heat, grill the corn, turning occasionally until slightly charred on each side.
    • Remove from the grill and allow to cool. Remove the kernels from the cob.
    • Place the kernels in a large bowl and add the jalapeño, tomato, red onion, cilantro, and Hellmann’s Spicy Hatch Chile dressing. Season with salt and pepper. Toss well to combine.
  2. Prepare the Avocado Sauce

    • Puree the avocado with lime zest and juice, yogurt and season to taste. Transfer to a squeeze bottle and refrigerate until needed.
  3. Prepare the Salad

    • Serve slightly warm or at room temperature.
    • Dress a plate with the corn salad. Squeeze dots of the avocado sauce throughout the salad. Sprinkle the cheese on top together with the radished, cilantro cress and popcorn.


Home
Products
Recipes
Chef Inspiration
Menu