Flavor Trends, Strategies and Solutions for Menu Development
Ian Ramirez photo

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

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