Elote Salad with Radish, Avocado, Lime and Cotija

Name: Elote Salad with Radish, Avocado, Lime and Cotija
Yield: 10
Ingredients: 12.0each Ears of corn, cleaned and boiled; 2.0each Jalapeno, deseeded, finely chopped; 1.0lbs Tomato, deseeded and cut in cubes; 1.0cup Red onion, finely chopped; 0.5cup Cilantro, finely chopped; 0.0x Salt and Pepper, to taste; 8.0oz Hellmann's® Spicy Hatch Chile Vinaigrette 6 x 32 oz; 2.0each Avocado; 4.0each Lime, zested and juiced; 1.0cup Greek yogurt, plain; 1.0cup Cotija cheese, crumbled; 1.0lb Radish, thinly sliced; 1.0cup Cilantro cress; 2.5cups Popcorn, salted

The traditional Latin street food is transformed into a salad with fresh corn off the cob, a light avocado sauce, crumbled cotija cheese, and playfully garnished with salted popcorn.

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Prepare the Corn

Ears of corn, cleaned and boiled 12.0 each
Jalapeno, deseeded, finely chopped 2.0 each
Tomato, deseeded and cut in cubes 1.0 lbs
Red onion, finely chopped 1.0 cup
Cilantro, finely chopped 0.5 cup
Salt and Pepper, to taste
Hellmann's® Spicy Hatch Chile Vinaigrette 6 x 32 oz 8.0 oz
Hellmann's® Spicy Hatch Chile Vinaigrette 6 x 32 oz
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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

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Vegetables

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Summer

Fall

Plant-Forward

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Salads

The traditional Latin street food is transformed into a salad with fresh corn off the cob, a light avocado sauce, crumbled cotija cheese, and playfully garnished with salted popcorn.

...

Preparation

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.
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.
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.