Lunchbreak: Johanna Cook makes kasha elote salad

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Johanna Cook

Momma Cuisine

Kasha Elote Salad

4 ears of corn, grilled and taken off the cobb
1/4 cup mayonnaise
1/4 cup Mexican crema
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 teaspoon salt
fresh cracked pepper
1/4 cup finely chopped cilantro
2 Tablespoons fresh lime juice
1/2 cup Cotija cheese, grated
1 large poblano pepper, grilled and diced
chopped red onions
2 cups cooked kasha (roasted buckwheat kernels)
1 cup baby arugula

Take mayo, crema, chili powder, cayenne pepper, salt, pepper, lime juice and grated cotija cheese and mix them all together with a spoon or spatula. Add the grilled corn kernels and mix with the cheese and cream mixture.
On a large serving platter, add the kasha making a bed for the rest of the ingredients. Top with baby arugula. Then add the elote corn mixture. Top with diced Poblano peppers and diced red onions. Garnish with more lime.