Ingredients

• 4 earss corn on the cob
• 1 cup omaine lettuce
• 1 cup cooked chicken
• 1 cup cherry tomatoes
• 0.5 cups red onion
• 0.5 cups fresh cilantro
• 1 green onion
• 1 jalapeno
• 0.5 cups cotija cheese
• 1 avocado

Instructions

1. 1 Using a sharp knife, remove kernels from the corn cob. Freeze freshly shucked kernels overnight.
2. 2 Place fresh corn into a heavy skillet over medium-high heat. Cover and cook, without stirring, until a char develops on the corn, about 10 minutes. Remove from heat.
3. 3 Meanwhile, toss Romaine, chicken, cherry tomatoes, red onion, green onion, cilantro, jalapeño, cotija cheese, and avocado together in a bowl. Toss in charred corn.
4. 4 For dressing, whisk crema con sal, mayonnaise, lime juice, and Tajin together in a small bowl. Drizzle over salad.

Nutrition per serving