mexican corn salad

mexican corn salad
4 servings, 15 minutes 


you will need: 

2 cups corn, off the cob
2 tbsp vegan butter or olive oil
1 garlic clove, minced
coriander, finely chopped
1 red onion, chipped
3 tbsp lemon juice
¼ cup sour cream
¼ cup greek yogurt
salt & pepper
¼ cup crumbled feta
two whole seed pads of ingarden mustard superfoods



step one: cut the corn off the cob. you can also use canned sweet corn or frozen corn, make sure to completely dry it out. 

step two: add 2 tbsp of vegan butter or olive oil to a pan over high heat. add the corn and stir it around for about 4-5 minutes, or until golden.

step three: in a large mixing bowl add the cooked corn and let cool for a few minutes. add the remaining ingredients and mix until well combined

step four: garnish with feta cheese and mustard superfoods.