Chipotle Brisket and Corn Salad Recipe

Ingredients

For the avocado dressing
• 1/2 ripe avocado
• 1 lime
• 1 close garlic
• 1 tsp. chili powder
• Water
For the steak salad
• 1 ten-ounce Brisket
• 2 tbsp. chili powder
• 2 chipotle peppers in adobo sauce, minced into a paste
• 1 package mesclun mix (~10 ounces)
• 1/2 cup frozen corn
• 1/4 cup crumbled cotija or feta cheese
• 1/4 cup pickled jalapenos
• 1/8 cup pepitas

Instructions

1. For the avocado dressing, blend the avocado, juice from the limes, and garlic, adding water to achieve desired consistency. Can make up to 3 days in advance.
2. Up to 24 hours in advance, season brisket generously with salt, then rub with chili powder and chipotle pepper paste. Store in an air tight container in the refrigerator.
3. Preheat oven to 275°F. Transfer the brisket to a roasting pan and cover with aluminum foil and bake for 2-3 hours until fork tender, then slice against the grain.
4. Heat 1 tbsp. oil over high heat, and cook frozen corn about 5 minutes or until charred, stirring occasionally.
5. Combine grilled corn, avocado dressing, and remaining ingredients in a bowl. Split into two servings and serve with the brisket.

Notes