Ingredients
- 2 cups corn kernels thawed
- 1 red onion
- 4 large tomatillos
- 1/2 cup cilantro
- Sea salt to taste
For The Dressing:
- 1/2 small avocado
- 2 tablespoons fresh lime juice
- 1 1/2 teaspoons adobo chili sauce
- 2 tablespoons powdered ranch dressing mix
- 1/2 tablespoon garlic minced
- 1 teaspoon sodium-reduced taco seasoning
- Pinch stevia or other sweetener
Instructions
- Spray a grill pan with cooking spray and preheat on high. (You could also use an actual grill and a barbecue basket.)
- While the pan preheats, slice the red onion into slices, chop the tomatillo into small pieces and the cilantro finely.
- Place the corn and red onion in the pan, stirring regularly so they do not burn. Mine took around 10 minutes to really get some good grill marks.
- While your corn and red onion cook, mix all the dressing ingredients in a small food processor. Process until smooth.
- In a medium bowl, place the corn, onion, chopped tomatillos, and cilantro.
- Pour in the dressing and stir until everything is evenly coated.
- Season with sea salt and pepper, and serve.
