For the dressing;

  • ½ bunch cilantro
  • 1 bunch chives
  • 2 limes, zested & juiced
  • ¼ cup sour cream
  • ½ teaspoon Hippy Pilgrim lemon salt, or Duxbury Saltworks sea salt

For the corn:

To serve:

Whiz dressing ingredients in food processor until smooth and creamy. Alternatively, mince the herbs and whisk together with the rest. Adjust seasoning to taste.

Heat olive oil in a large skillet and fry corn with smoked paprika and a pinch more salt until kernels are golden.

Scrape corn mixture into a bowl. Adjust seasoning. Reheat the pan and fry tortillas in a skim of oil until golden and crunchy.

Top each tortilla with a scoop of corn, a drizzle of sauce, a crumble of cotija cheese, a dollop of pickled onions, and, most importantly; a scattering of microgreens. Serve immediately.

Serving suggestion: plated on an Anaya Home Shop marble platter.

Recipe by Jillian Rivers.