Elote Salad with Radish, Avocado, Lime and Cotija

Ears of corn, cleaned and boiled 12 each
Jalapeno, seeded, chopped 2 each
Tomato, deseeded and cut in cubes 450 g
Red onion, small, finely chopped 160 g
Cilantro 8 g
Salt and pepper to taste
Hellmann's® Spicy Hatch Chile 2 x 3.78 L 240 ml

Hellmann's® Spicy Hatch Chile 2 x 3.78 L

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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.

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.