Esquites Salad

One of our most popular recipes on Habitual Hostess is our Mexican Street Corn Dip, and we converted it into the awesome chopped salad. We plan to serve this all summer long with some grilled chicken or grilled steak. This one is a keeper!

Serves 4 main, 6-8 as a side

2 or 3 romaine hearts, cleaned and chopped
4 ears of corn, shucked and cleaned 
avocado oil
1/2 lime
1 cup crumbled cojita cheese 
1/4 cup cilantro, minced
1/4 cup pepitas
1 large avocado, diced
Tortilla chips for serving

For the dressing:
1/4 cup mayonnaise
1/4 cup sour cream
1 clove of garlic, grated on a microplane
Zest of one lime
2 Tablespoons lime juice (2 limes)
1 teaspoon kosher salt
1/2 teaspoon chili powder

Heat the grill to medium high heat. Brush corn with avocado oil. Place ears on the hot grill and grill for about eight minutes total, turning to make sure to grill all sides. Once cooked, cut the kernels off the cob.

Whisk together the sour cream, mayonnaise, garlic, lime zest, lime juice, kosher salt and chili powder.

Add Romain to a large bowl and seasoned with a half a teaspoon of kosher salt and the juice of half of a lime. Add corn, cotija, cilantro, pepitas, and avocado. Toss with dressing. Top with crumbled tortilla chips.