Grilled Mexican Corn Salad with Tomatillos

Spray a grill pan with cooking spray and preheat on high. (You could also use an actual grill and a bbq basket.) Throw 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 corn and red onion cook, 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 grilling on your veggies, toss them in a bowl with the roughly chopped tomatillos and cilantro. Mix dressing in and stir until everything is evenly coated. Season with sea salt and pepper and serve!

Note: I bought a can of chipotle chilis in adobo sauce, and just used the sauce that the chiles came in. You could also omit this, but it wont have as much of a smoky spice to it. Additionally, if you can not find the adobo sauce, you could try using chipotle chili powder. I have not done this, so cannot speak for the results!