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Prepare the Corn

Prepare the Avocado Sauce

  • Avocados 2.0 each
  • Lime, zested and juiced 4.0 each
  • Greek yogurt, plain 200.0 g

Prepare the Salad

  • Cotija cheese, crumbled 122.0 g
  • Radishes, julienned 450.0 g
  • Cilantro cress 34.0 g
  • Popcorn, salted 20.0 g
  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.