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ROASTED CORN SALAD WITH PEPITA CILANTRO DRESSING.

Ji-San Lee
  • minutes
  • Serves

INGREDIENTS

1/2 cup

cilantro leaves

1/4 cup

olive oil

2 tbsp

water

2 cloves

garlic

juice of 1 lime (about 2 tablespoons)

1/4 cup

toasted pepitas (pumpkin seeds)

4

ears corn (shucked and kernels trimmed from cob)

3

shallots (trimmed, skin removed, very thinly sliced)

1/2

jalapeno (very thinly sliced, plus more depending on spice desired)

1/2 tsp

ground coriander

1/4 tsp

ground cumin

1/2 tsp

sea salt

1/4 cup

olive oil

1/2 cup

shaved manchego cheese

3 cups

baby kale or spinach (plus more as desired)

2

radishes (very thinly sliced)