1head of iceberg lettuce, core removed & cut into 6 same-sized wedges
1avocado, diced
½cupgrape tomatoes, sliced
4slices of bacon, cooked & crumbled
1tbspfresh cilantro, chopped
Cotija cheese, to taste
Toasted pepitas, to taste*aka toasted pumpkin seeds
Freshly cracked pepper, to taste
Instructions
Creamy Cilantro Lime Dressing:
Combine the mayonnaise, cilantro, sour cream, lime juice & zest, white wine vinegar, minced garlic, sea salt, and freshly cracked pepper, to taste, together in a blender. Blend until creamy and smooth. Pour into a jar, seal with a lid, and refrigerate until needed.
Mexican Wedge Salad:
Grill the corn by heating a dry grill pan over medium heat. Add the shucked corn to the hot grill pan and cook, turning occasionally, until golden brown. In my grill pan, it took about 15 minutes. Let the corn cool then cut the kernels off the cob with a knife. Set aside.
Place the iceberg wedges on a serving plate. Drizzle the top of each wedge with some of the creamy cilantro lime dressing.
Top each wedge with some avocado, tomatoes, grilled corn, crumbled bacon, fresh cilantro, cotija cheese, and toasted pepitas.
Finish with some fresh cracked black pepper on top of each wedge. Serve immediately with extra dressing and toppings on the side. Enjoy.