Mexican Street Corn Kale Salad✨

Blanch corn in boiling water for about 3 minutes. Then remove from pot and place on a grill (or grill pan). Grill corn on high heat for about 5 minutes, rotating frequently until corn begins to char. When corn has cooled, cut corn kernels from the cobs. Meanwhile prepare dressing by whisking together ingredients in a bowl, adding 1 tbs of water at a time until a dressing consistency is achieved. In a large bowl toss together baby kale, corn, queso fresco, shredded chicken (optional) cilantro and dressing. Serve and top with red onions, pumpkin seeds, and avocado slices. Enjoy!