Roasted Corn Salad Cups
Salad in a bag is mixed with roasted corn and put in a corn chip for an easy yet fancy party app!
Ingredients
Corn Salad Cups
- 2 ears fresh corn, roasted*
- 1 bag Fresh Express Sunflower Crisp Salad mix
- Mini scoop chips like Tostitos Scoops
Lime Crema
- 1/2 cup sour cream
- 2-3 Tbsp fresh lime juice
- garlic salt to taste
Instructions
Corn Salad Cups
- Stand corn upright in a deep salad bowl and cut kernels off cob with a knife, starting at the tip of the cob and slicing down. The kernels will fall directly into the bowl. Use the tip of your knife to break up any large sections, the kernels will further separate after tossing.
- Add salad and included topping ingredients to corn kernels. Toss with provided dressing.
- About 1 hour before serving, fill scoops with salad mix and arrange on a serving tray or platter. Drizzle with Lime Crema if desired. Making these a little ahead of time will allow the chips to soften just a bit.
Lime Crema
- Mix together and taste to adjust seasoning. Add more lime juice if you want it thinner. Drizzle over salads.
Notes
*put unhusked corn directly on oven rack and roast for 1 hour at 375 degrees. Husk when cool enough to handle
Any leftover salad keeps well refrigerated overnight and retains it’s crunch even the next day!
Use this mix to top tacos, fish, or to fill lettuce wraps. You can also serve it as a dip and let guest do their own scooping