Elote Salad with Radish, Avocado, Lime and Cotija

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.

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.