Serves 10-12

Ingredients
4 ears of corn, shucked
½ tbsp canola oil
½ tsp chili powder
pinch cayenne pepper
½ cup Sir Kensington’s Avocado Oil Mayo
5 oz Cotija cheese, crumbled (about 1 ½ cups)
Kosher salt and freshly ground black pepper, to taste
3 avocados, mashed
2 limes, divided
½ large yellow onion, minced, divided
1 serrano pepper, minced, divided
3 large tomatoes on the vine, seeded and chopped
1 head romaine lettuce, finely chopped
1 cup sour cream
1 bunch red radishes, minced
2 tbsp chopped cilantro
1 can black beans, drained and rinsed

Tortilla Chips, for serving

Directions

Preheat a grill or light your broiler. Brush the corn with the canola oil, then season with chili powder and cayenne pepper. Broil or grill for about 10 minutes, rotating the corn as it cooks or until lightly charred all over. 

Let cool slightly, then remove corn from the cob and place in a medium-sized bowl. Add mayo and cotija cheese and season to taste. Set aside while you prepare the remaining layers. 

Add half of the onion and serrano pepper to a bowl with the mashed avocados, then add the juice of one lime and season the mix to taste. Set aside. 

Add the remaining onion and serrano pepper to a bowl with the chopped tomatoes, then season to taste with salt and pepper and the juice of ½ lime. Set aside.

Add the radishes to a medium bowl then stir in the cilantro, juice of remaining ½ of lime, then season with salt and pepper. Set aside. 

In a deep pie plate or trifle dish, spread the avocado mix onto the bottom and smooth out. Add sour cream and smooth the top. Then layer on the lettuce, radish mix, salsa, black beans, and corn. 

Serve with tortilla chips and enjoy. Best served the day of making.