![4-tortilla-mejicano-mexican-street-corn-salad-tomato-feta](https://mejicano.ca/wp-content/uploads/2023/07/4-tortilla-mejicano-mexican-street-corn-salad-tomato-feta.jpg)
STEPS
Corn
- Cook the corn in a pressure cooker or steamer.
- On the BBQ,* char the corn a few minutes on each side. (*If you don’t have a BBQ, char the corn in a pan or under the broiler, a few seconds on each side.)
- Once charred, cut the kernels off the cob and set aside.
Tortilla chips
- Preheat oven to 350°F.
- Using a knife and cutting board, cut the 2 tortillas into triangles. Spread on an oven-safe sheet, and sprinkle with olive oil and sea salt.
- Bake for approx. 8 min or until the tortillas are lightly browned and crispy.
- Remove from oven and let cool.
Salad
- Wash, dry and coarsely chop the kale.
- Wash the tomatoes and cucumbers, and cut in half.
- Finely chop the red onion.
- Wash and coarsely chop the cilantro.
- In a large bowl, combine the corn, kale, tomatoes, cucumbers and red onion. Add the olive oil, lime juice, spices and sea salt. Mix well.
- Transfer to a plate or salad bowl. Garnish with crumbled feta, cilantro and tortilla chips.