Charred Corn Salad

Adapted from Caroline Chambers.

Salad Ingredients:

• 4 ears of corn, charred and chopped off cob (or 12 oz. frozen fire roasted corn prepared according to package)
• Tajin, to taste
• 1 – 2 red bell peppers, charred and chopped
• Romaine lettuce
• 1 bunch of cilantro, chopped
• 1 can black beans, drained and rinsed
• Cooked chicken, sliced, optional
• Pepitas, to taste
• 1/2 c. cotija cheese, crumbled

Verde Dressing Ingredients:

• 1/2 c. mayonnaise
• 1/4 c. Red Clay verde hot sauce or verda salsa of choice, more or less to taste

Directions:

1. Corn: Char corn and chop off cob or prepare frozen fire roasted corn according to package. While still hot, sprinkle with Tajin, to taste. Set aside to cool.
2. Red Pepper: Char, seed and chop. Set aside to cool.
3. Verde Dressing: Combine mayonnaise and hot sauce, taste and adjust seasoning.
4. Salad: In a large salad serving bowl, fill bowl with lettuce; add the cilantro, beans, cooled corn, cooled red pepper, chicken (if using), pepitas, and cotija. Toss salad and then add the dressing and toss to combine.

Charred Corn Salad: