Mexican-Inspired Brussels Salad with cotija cheese, avocado, fire-roasted corn, and creamy tomatillo dressing. The perfect alchemy of creaminess and crunch, sweetness and heat, and salty richness. Best topped with blackened shrimp or chicken, or crunchy oven-roasted chickpeas. Here’s what you need: ▢ Brussels sprouts ▢ frozen/thawed, canned, or fresh corn kernels (I use frozen fire-roasted corn) ▢ avocado, diced ▢ cotija cheese ▢ sliced almonds ▢ pickled red onion Creamy Tomatillo Dressing ▢ tom