heat oven to 450°, line a sheet pan with parchment
make elote: drizzle corn with 1 tsp avocado oil, season with salt & pepper and roast for 25 minutes, then sprinkle parmesan and spices over; let sit while preparing rest of the recipe and then remove corn from cob for salad
make dressing: purée all avocado crema ingredients, adding a little filtered water one tablespoon at a time until it reaches a drizzling consistency, then season to taste with salt & pepper
to serve, in one large or two medium shallow bowls, add chopped romaine on the bottom, then add rows of each ingredient on top, drizzle with desired amount of avocado crema
Recipe Notes
Original recipe created by Jerran Boyer
www.healthnutchefs.com