Ingredients:
3 ears of Corn, kernels cut off
1 1/2 cup Golden Cherry Tomatoes, cut in half
1 clove Garlic
1 Scallion, roughly chopped
1 teaspoon Hot Sauce
1 teaspoon Kosher Salt
1/4 cup Greek Yogurt
1 tablespoon Olive Oil
1 tablespoon Cilantro, chopped
Juice from 1/2 Lime
Topping
Corn Kernels
Cilantro
Ancho Chili Powder
Directions:
Combine all ingredients except for the toppings in a blender. Blend until pureed fully. Taste for seasoning, add more salt and/or hot sauce if desired. Pour into a bowl and chill for 30 minutes in the refrigerator. Top with corn, cilantro, and a sprinkling of ancho chili powder.
Photographed by Alli Shepherd.
