Shaved Brussels Sprout Salad with Cumin Lime Vinaigrette

Step 1

Sautee bacon in medium skillet over medium heat until crispy. Remove with a slotted spoon to a paper towel lined plate. Remove almost all the fat from the skillet, just leaving a thin coating.

Step 2

Increase the heat to medium high and add the corn to the skillet – Sautee until it starts to char slightly, 3-4 minutes. Remove from heat.

Step 3

Prepare the dressing by whisking together all ingredients. Season to taste with salt and pepper.

Step 4

Add the brussels sprouts and cabbage to a large bowl and toss with the dressing. Top with bacon, charred corn, pepitas and cotija cheese. Serve immediately.