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.
Try this recipe with our tomato and basil tortillas!
TOMATO & BASIL
Be creative with our 7- and 10-inch tomato and basil tortillas. Wrap them around your favorite ingredients to make fun wraps, or turn them into thin-crust pizzas for a fiesta of flavour in your mouth.
