Instructions

In a medium size bowl stir together the mayonnaise, cheese, lime zest, juice, salt and chili powder. Feel free to add more chili powder if you want more heat.

Add the butter to a large skillet set over medium high heat. When the butter sizzles add the corn then let blacken. Give a quick stir after a couple of minutes then let sit again. Add a hefty pinch of salt then turn off the heat.

Stir the blackened corn into the creamy mayonnaise mixture.

Alternately you can grill the corn cobs then let cool and remove the kernels from the cob before stirring into the creamy sauce.

Creamy Avocado and Scallion Salsa

2 large avocados, peeled and diced

5 scallions, white and green parts thinly sliced

2 TBL sour cream

1/2 tsp Watkins Organic Ground Cumin

1/2 tsp Watkins Organic Adobo Seasoning Pinch salt

1 TBL fresh lime juice

2 garlic cloves, minced

1 TBL minced jalapeño (more or less depending on your spice preference)

1 TBL Watkins Organic Cilantro Leaves

In a medium size bowl stir together the avocado, scallions, cumin, adobo, salt, lime juice, garlic, jalapeño and dried cilantro. Taste and adjust seasoning as desired

Tacos

12 small flour or corn tortillas

Meat or beans (optional)

Crumbled cotija or queso fresco

Pickled jalapeños

Warm the tortillas then serve with meat or beans, esquites, salsa and whatever other toppings you prefer. I’ve listed my favorites.