Ingredients

The following ingredients have 4 Servings
  • 2 Cups corn kernels (thawed)
  • 1 Red onion (chopped)
  • 4 Large tomatillos (roughly chopped.)
  • 1/2 Cup Cilantro (minced.)
  • Sea Salt (to taste)
  • 1/2 A small avocado
  • 2 Tbsp fresh lime juice
  • 1.5 Tsp adobo chile sauce (see note)
  • 2 Tbsp Powdered ranch dressing mix
  • 1/2 Tbsp garlic (minced)
  • 1 tsp Sodium reduced taco seasoning
  • Pinch of stevia ((or whatever sweetener you like.))

Instruction

  • Spray a grill pan with cooking spray and preheat on high. (You could also use an actual grill and a bbq basket.)
  • While the pan preheats, chop your red onion, tomatillo, and cilantro.
  • Throw the corn and red onion into the pan, stiring regularly so that they do not burn. Mine took around 10 minutes to really get some good grill marks.
  • While your corn and red onion cooks, mix all the dressing ingredients in a small food processor. Process until smooth, and everything is well combined.
  • Once you have achieved the desired amount of grill-age on your veggies, toss them in a bowl with the roughly chopped tomatillos and cilantro.
  • Mix the dressing in and stir until everything is evenly coated.
  • Season with sea salt and pepper and serve!