Chef Cheng Han,
Cordova Tapas & Wine
Chef Cheng Han says roasted corn is easily made by placing cobs in a pan on the stovetop. Turn occasionally to blister all sides evenly.
Ingredients
Dressing
1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp lime juice
1/4 tsp black pepper
1/4 tsp salt
1 Tbsp vegan mayo
1 Tbsp sour cream
Salad
1/2 cup roasted corn
1/4 cup red onion, diced
1/4 cup red pepper, diced
1/4 cup avocado, chopped
3 Tbsp jalapeno, diced
2 Tbsp cilantro
3 Tbsp feta, crumbled
Garnish
espelette pepper
Method
Dressing
Mix everything together in a small bowl.
Salad
Mix all ingredients in a bowl and top with espelette pepper. Serve with a bowl of tortilla chips.
Yield 1 serving
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