Southwest Recipe

Combine apple cider vinegar, water, sugar and 1/2 tsp kosher salt in a small heatproof jar or bowl and stir until sugar and salt dissolve.

Add the thinly sliced red onion, press down so they are submerged. Let sit at room temperature for 20–30 minutes or refrigerate for up to 2 hours for more flavor. Drain before using.

If using fresh corn, shuck and cut kernels off the cob. If frozen, thaw and pat dry. Heat a heavy skillet or grill pan over high heat until very hot.

Add 1 tablespoon olive oil and the corn kernels, spread in an even layer. Let cook, undisturbed, 3–4 minutes until charred in places, stir and cook another 2–3 minutes. Season with 1/8 tsp salt and set aside to cool slightly.

Bring a small pot of water to a simmer. Add tomatillos and simmer 3–4 minutes until bright green and slightly softened. Drain and let cool briefly. (Alternatively roast tomatillos at 425°F/220°C, cut-side down, 10–12 minutes.)

In a blender or food processor add the cooled tomatillos, ripe avocado, cilantro, 2 tablespoons lime juice, 2 tablespoons water, 1/2 tsp kosher salt and 1/4 tsp cumin. Puree until smooth and creamy. Taste and adjust salt or lime as needed. Transfer to a bowl and refrigerate until serving.

In a small bowl or blender combine 1/2 cup mayonnaise, 1/4 cup buttermilk, 1/4 cup sour cream, chopped jalapeño, minced garlic, chopped dill, chopped chives, 1 tsp lime juice, 1/2 tsp kosher salt and 1/4 tsp black pepper.

Whisk or blend until smooth. Adjust thickness with extra buttermilk (1 tsp at a time) if desired. Refrigerate at least 15 minutes to let flavors meld.

Tear or chop romaine into bite-sized pieces and place in a large bowl. Drizzle with 1 tablespoon olive oil, sprinkle 1/2 tsp kosher salt and 1/4 tsp black pepper, and toss to coat.

Add charred corn, diced tomatoes, black beans and half of the pickled red onion to the romaine. Toss gently to combine.

Spoon dollops of the tomatillo-avocado verde over the salad (or lightly toss with the salad for a more even coating).

Scatter crumbled cotija and crispy tortilla strips on top.

Drizzle jalapeño ranch over the finished salad to taste and garnish with remaining pickled red onions and lime wedges on the side.