Husk the ears and shave the corn off of the cobs. Add the oil and butter to a cast iron pan (or non-stick) and put on medium heat. Once the butter is melted, add the corn. Cook the corn until it’s slightly charred.
Julienne the jalapeno pepper and dice it into small pieces.
Dice the avocado.
Shred the chicken and placed it in a large bowl.
Add all of the remaining ingredients to the bowl containing the chicken. Make your dressing.
Dressing Instructions
A pinch of salt and pepper.
Add the vinegar, Dijon, salt, sugar, and pepper to a small bowl. Mix.
Add the extra virgin olive oil and mix again until well emulsified. Add the dressing to the salad and mix well again. Enjoy.