Charred Corn Salad with Creamy Tomatillo Dressing
Posted: Mon Sep 28, 2015 10:27 pmmy dd had tomatillo's that needed used we did this recipe yummy...some minor changes didn't have fresh corn on the cob so thawed and cooked frozen and cut the recipe in halve served 4 or should have 
Charred Corn Salad with Creamy Tomatillo Dressing (Kelsy Nixon either food network or Cooking Channel
Tomatillo Guacamole
6-8 tomatellos husked and washed coarsely chopped
¾ C. cilantro coarsely chopped
1 avocado halved, pitted, and diced
2 cloves of garlic smashed
juice of 1 lime
1 tsp. Cumin
1 tsp. Salt
½ jalapeno's seeded and chopped
½ chopped onion
Corn Salad
6 ears corn fresh and shucked (note we used frozen and thawed and cooked till charred)
1 avocado pitted, and diced
½ small red onion
fresno chilies chopped (substitute is Jalapeno's)
2 T. canola oil to coat corn
juice of three limes
kosher salt and black pepper
Creamy dressing
½ C. mayonnaise
½ C. guacamole
1 T. hot sauce
1 tsp. Cumin
1 tsp. Chili powder
¼ C. chopped fresh cilantro
¾ C. crumbled cotija cheese
Directions:
for Guacamole: combine the cilantro, tomatillos, garlic, avocado, jalapeno's, onion, lime juice, cumin and salt in food processor or blender. Pulse until combined. Set aside ½ C. of the guacamole and set the rest aside for another recipe. (Chips worked)
for the Charred Corn Salad: preheat a grill pan over high heat. Brush with oil sprinkle with salt and pepper. Grill until the corn has a nice char 2-3 minutes on each side. Let cool then remove the kernels from the cob.
Combine the kernels with the avocado, fresno's chilies onion, juice, in a large bowl.
Creamy Tomatillo dressing
mix together the mayo, guacamole, hot sauce, chile, powder, and cumin. Add to the corn salad toss to mix. Fold in cilantro, crumbled cotija cheese. And season with salt
Charred Corn Salad with Creamy Tomatillo Dressing (Kelsy Nixon either food network or Cooking Channel
Tomatillo Guacamole
6-8 tomatellos husked and washed coarsely chopped
¾ C. cilantro coarsely chopped
1 avocado halved, pitted, and diced
2 cloves of garlic smashed
juice of 1 lime
1 tsp. Cumin
1 tsp. Salt
½ jalapeno's seeded and chopped
½ chopped onion
Corn Salad
6 ears corn fresh and shucked (note we used frozen and thawed and cooked till charred)
1 avocado pitted, and diced
½ small red onion
fresno chilies chopped (substitute is Jalapeno's)
2 T. canola oil to coat corn
juice of three limes
kosher salt and black pepper
Creamy dressing
½ C. mayonnaise
½ C. guacamole
1 T. hot sauce
1 tsp. Cumin
1 tsp. Chili powder
¼ C. chopped fresh cilantro
¾ C. crumbled cotija cheese
Directions:
for Guacamole: combine the cilantro, tomatillos, garlic, avocado, jalapeno's, onion, lime juice, cumin and salt in food processor or blender. Pulse until combined. Set aside ½ C. of the guacamole and set the rest aside for another recipe. (Chips worked)
for the Charred Corn Salad: preheat a grill pan over high heat. Brush with oil sprinkle with salt and pepper. Grill until the corn has a nice char 2-3 minutes on each side. Let cool then remove the kernels from the cob.
Combine the kernels with the avocado, fresno's chilies onion, juice, in a large bowl.
Creamy Tomatillo dressing
mix together the mayo, guacamole, hot sauce, chile, powder, and cumin. Add to the corn salad toss to mix. Fold in cilantro, crumbled cotija cheese. And season with salt