Mexican Street Corn Salad
[Vegan]

For the Salad:

• 4 ears corn, shucked
• 1 tablespoon (15 ml) olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 red bell pepper, seeded and diced
• 1 cup (180 g) cherry tomatoes, quartered
• 1/2 large onion, diced small
• 1/2 cup (16 g) minced fresh cilantro, plus more for garnish

For the Dressing:

• 1/3 cup (75 g) paleo vegan mayonnaise
• 1/4 cup (58 ml) well-shaken canned full-fat coconut milk
• 2 tablespoons (32 g) mild salsa verde
• 2 teaspoons raw vegan honey or sweetener
• 2 teaspoons lime juice
• 1/4 cup (34 g) pickled jalapeños
• 1/4 cup (16 g) tightly packed fresh cilantro leaves and tender stems
• 1 garlic clove, peeled, or 1 teaspoon garlic powder
• 2 teaspoons dried chives
• 1/2 teaspoon salt
• 1/4 teaspoon dried dill
• 1/8 teaspoon smoked paprika