1
Char up two cans of corn with olive oil, salt, red pepper, cumin, and chili powder on medium to high heat for 5-8 minutes.
3
Chop a whole bag of shelled edamame.
4
Chop an orange and yellow pepper.
5
Add chopped parsley, spring onions, roasted sunflower seeds, and cojita cheese to the bowl.
6
Add the cooled corn to the bowl.
7
Mix together 1/4 cup Greek yogurt, 1/4 cup olive oil, juice of 1 lemon, chili powder, and black pepper for the dressing.
8
Pour the dressing over the salad and mix well.