• Wash and dry produce. • Drain corn, then pat dry with paper towels. Quarter lime. Trim and discard root end from lettuce; cut into bite-size pieces. Roughly chop cilantro.

• Heat a drizzle of oil in a large pan over high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 3-4 minutes. • Meanwhile, drain and rinse beans. Once corn is lightly charred, add drained beans, half the Fajita Spice Blend (you’ll use more in the next step), and a pinch of salt and pepper to pan; cook, stirring occasionally, until mixture is warmed through, 2-3 minutes more.

• Meanwhile, in a large bowl, whisk together mayonnaise, 1 TBSP olive oil (2 TBSP for 4 servings), juice from half the lime (juice from whole lime for 4), a pinch of salt and pepper, and as much remaining Fajita Spice Blend as you like. • Add water 1 tsp at a time until mixture reaches a dressing-like consistency (we used 2 tsp; 4 tsp for 4). • Add lettuce and cilantro to bowl with dressing and toss until thoroughly coated.

• Divide salad between bowls; top with corn and bean mixture and pico de gallo. Crumble as many tortilla chips as you like on top and serve with any remaining lime wedges.