I can’t stop making this charred corn salad with an @ellenosyogurt jalapeño-cilantro dressing!!! It’s really easy, endlessly riffable, and soooo damn good. You can char the corn under your broiler or on a grill—either works! Try it out—recipe is below!!! 🌽🌽 #ad Charred Corn Salad with Nectarines, Avocado, and Cotija Cheese For the dressing: 2 (5 ounce) containers Ellenos plain Greek yogurt 1 jalapeno, sliced 1/2 bunch fresh cilantro 3 tablespoons olive oil 1 lime, juiced Kosher salt, to taste Freshly ground black pepper to taste For the salad: 4 ears of corn, shucked 3 medium stone fruit (nectarines, peaches, plums, etc), pitted and halved 1/4 cup olive oil 1 ripe avocado, diced 2 cups cherry tomatoes, halved 1/2 bunch fresh cilantro, coarsely chopped, plus more for garnish 1/2 cup crumbled cotija or feta cheese, plus more for garnish Tajin or chili lime salt, for garnish Make the dressing. Combine all ingredients in a food processor or blender and mix until smooth. Season with salt and pepper to taste. Preheat your broiler to high and place a rack in the upper third of your oven, or preheat a grill to medium high. Place corn and stone fruit halves on a sheet pan. Toss in oil and season all over with salt. Broil or grill until charred on all sides, 1 minute per side, depending on the strength of your grill/broiler. Once cool enough to handle, cut the kernels off the cob and cut the stone fruit into bite size pieces. In a large bowl, mix charred corn, stone fruit, avocado, tomatoes, cilantro, cheese, and dressing. Season with salt and pepper to taste. Place in a bowl or serving platter and top with more cheese, cilantro, and chili lime seasoning salt. Serve immediately.