Directions

1. Cook the Impossible™ Burger: Mince the yellow onion and garlic and finely chop the cilantro. Set aside half the onion and half the cilantro and combine the remainder with the Impossible™ Burger and spices (1 tsp sweet paprika, 1/2 tsp cumin, 1/2 tsp oregano, 1/4 tsp coriander, and 1/4 tsp ancho chili powder) in a large bowl. Place the mixture in a pan on medium heat and stir until seared brown and cooked through. Remove from heat and set aside.
2. Prepare the corn: Shuck the ears of fresh corn. Heat a skillet over medium heat. Add the oil and corn to the skillet. Let the corn develop a char, turning occasionally until all sides are charred and cooked through. Pull from the pan and allow to cool.
3. Make the roasted corn salsa: Once cooled, slice the kernels off the cob and place in a bowl. Using a spoon, hold the cob over the bowl and scrape the sides of the cob to get the remaining kernels. Dice the avocado and quarter the cherry tomatoes. Combine with remaining onion and cilantro as well as the jalapeño pepper (seeded and diced). Stir while adding the lime juice.