Ingredients:

  • 2 ounces microgreens
  • 15 ounces baby corn (fresh or canned)
  • 2 tablespoons olive oil (or your favorite cooking oil)
  • 2 ounces cotija cheese (or cotija substitute)
  • 1 tablespoon taco seasoning (or chili powder)
  • 1 lime (cut into wedges for serving)
  • 2 tablespoons chopped cilantro (for garnish)
  • crema or a salad dressing of choice

Instructions:

  1. Wash the microgreens thoroughly and dry them in a salad spinner.
  2. If using canned corn, drain and pat dry with a paper towel. (Optional) Slice large baby corn lengthwise.
  3. Heat olive oil in a large skillet over medium heat. Add baby corn and sprinkle with taco seasoning or chili powder. Cook until lightly browned, about 5 minutes. Flip and cook for an additional 3-5 minutes until evenly roasted.
  4. On a serving plate, layer the microgreens. Add the roasted baby corn. Crumble cotija cheese on top. Drizzle with crema or dressing and squeeze fresh lime juice.
  5. Garnish with chopped cilantro and a sprinkle of taco seasoning or chili powder. Serve immediately for the best flavor and freshness.