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Inspired by Mexican-style street corn, this multi-colored salad folds in fresh beans and juicy tomatoes, punctuated with lime, chile, and cheese.
Contains: milk, eggs.
What You Get
Crumbled feta cheese
Chile limón spice
What You'll Need
Shuck the corn and cut the kernels from the cob. Trim the romano beans and cut them into bite-size pieces. Slice the tomatoes into bite-size wedges. Pick a handful of cilantro leaves and toss the stems.
In a large cast-iron skillet over medium-high heat, warm 2 tablespoons olive oil. Add the romano beans and fry undisturbed until blistered on the first side, about 3 minutes. Stir and continue to cook until the beans are tender-crisp, 3 to 4 minutes longer. Transfer the romano beans to a large bowl.
Return the pan to the heat, and add 1 tablespoon olive oil. Add the corn and cook until golden, 3 minutes. Add to the bowl and let cool, 5 minutes.
Add the tomatoes, the juice of 1 lime, season to taste with salt, and toss to combine.
Pile the salad on plates, drizzle with the aioli, and top with the feta and pepitas. Sprinkle with the chile limón spice, scatter with the cilantro leaves, and serve.