IAN RAMIREZ
Director of Culinary Innovation & Operations
Creative Dining Services
BLUEBERRY ELOTES ESQUITES SALAD
Recipe courtesy of Chef Ian Ramirez
Sponsor: U.S. Highbush Blueberry Council
Ingredients:
- 2 cups blueberries, fresh, sliced in half
- 3 cups corn, grilled, removed from cob
- 3 ounces red cabbage, thinly shaved
- 3 ounces green cabbage, thinly shaved
- ½ cup cilantro, loosely packed, chopped
- ¼ cup green onions, sliced
- ¼ cup poblano peppers, sliced
- To taste jalapeño peppers, chopped
- ¼ cup mayonnaise
- 1 tablespoon lime juice
- ¼ cup sour cream
- 1 teaspoon cumin
- 1 tablespoon Tajin
- ½ cup Cotija cheese, crumbled
Directions:
Mix all ingredients together in a large bowl and toss until evenly distributed. This salad can be eaten by itself or used as a condiment for tacos.
Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams
ABOUT THE AUTHOR
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This recipe feature is part of the Kitchen Collaborative recipe-development initiative formed by Summit F&B and Flavor & The Menu with support from a handful of sponsor brands and commodity boards. Sign up for our e-newsletter to receive Kitchen Collaborative content in your inbox
