A vibrant street corn salad perfect for summer, great on tacos, in salads, or as a snack. Made with roasted corn, cilantro, green onions, and a spicy kick from chipotle peppers.
1: Combine the chipotle peppers and the juice of two limes in a blender. Add to a bowl and add in your diced tempeh. Set aside until ready.
2: Make the street corn salad by roasting your corn in a 400°F oven for 10-15 minutes. Make the dressing in a bowl by combining the rest of the ingredients. Once the corn is charred and cooled, add to the bowl and mix to combine.
3: In a small pan, cook up the tempeh for 10-15 minutes until it gets golden brown!
4: Warm up some tortillas in the oven and assemble your tacos and wash it all down with a cold brewski!
