Mexican Street Corn Salad

 

Servings: 6

Prep Time: 10 minutes

Cook Time: 10 minutes

 

Ingredients

  • 1 tbsp olive oil
  • 24 oz fresh sliced corn
  • 2 cloves garlic
  • 1 red pepper, diced
  • 1/2 red onion, diced
  • 2 cups MicroGiants microgreens, plus more for serving
  • 1 cup chopped cilantro
  • 1/4 cup Greek yogurt
  • 2 tbsp lime juice
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Crumbled Cotija or Queso Fresco cheese

 

Directions

  1. Heat oil in a pan. Add corn and sauté for 10 minutes or until fully cooked and slightly charred.
  2. Add corn, garlic, red pepper, red onion, microgreens, and cilantro to a large mixing bowl.
  3. In a small bowl, combine Greek yogurt, lime juice, paprika, chili powder, salt, and pepper. Mix well, then add to the corn salad bowl. Mix well.
  4. Top with Cotija cheese and additional microgreens.

Recipe by Christina Musgrave from tastingwithtina.com