Mexican Corn Salad
Portion:
2
Time:
20 min
Ingredients:
2 Corn cobs
1 tbsp olive oil
1/3 red bell pepper cut into squares
½ cup coriander (finely chopped)
¼ hot green pepper (or jalapeño) – if you like spicy (finely chopped)
1 Lime or lemon juice and zest
½ tsp. cumin
½ tsp. Paprika
¼ tsp. black pepper
1/4 tsp. Himalayan salt
2 tbsp. cashew cream cheese + 1 tbsp. olive oil
50 g of scrumbled tofu
Instructions:
Remove the corn kernels from the cob with knife. Pour olive oil on the pan, add corn kernels and fry for about 5 minutes. Transfer to a bowl and cool. Add the rest of the ingredients. Stir well to coat all the corn kernels with the sauce.
After 1-2 hours, it becomes even tastier, because the flavors are stronger.
You can store it in a closed glass jar in the refrigerator for 1-2 days.
