Description

Serves 1

Spices are listed without measurement because I don’t measure when I cook, so I suggest you also measure with your heart!

Ingredients

Salad:

1 tbsp butter
1/2 – 2/3 cup Roasted corn (either frozen or fresh. If using fresh, skip the first step the instructions)
Ancho Chile powder
Cojita cheese
1/2 Avocado
Romaine
Protein of choice (optional, but I suggest black beans, chicken, or taco meat)
Tortilla chips (optional)

Dressing:

2 tbsp Mexican Crema/ Crema Mexicana
splash lime juice
1 clove garlic
paprika
ancho chile powder

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Instructions

With 1 tbsp of butter in a large fry pan, heat the corn on med-high, stir to be sure it all de-thaws and heats through. Season generously with ancho chile powder and salt.

Chop your avocado. Whisk together all of the dressing ingredients.

Lay a base of lettuce. Add in your warm roasted corn. Add in the avocado chunks, and sprinkle cheese on top. Drizzle with dressing. Add your protein, if using.

Add crushed tortilla chips, if desired.