Summer Street Corn Tostadas - edible Southeastern Massachusetts

Ingredients

• ½ bunch cilantro
• 1 bunch chives
• 2 limes (zested & juiced)
• ¼ cup sour cream
• ½ tsp Hippy Pilgrim lemon salt, or Duxbury Saltworks sea salt
• 5 ears local corn (kernels sliced from cobs)
• 2 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 1 pack Bramhall’s Country Store corn tortillas, or any freshly made tortilla
• 1 to 2 tbsp pickled red onions (from Pretentious Pickle perhaps)
• ¼ cup crumbled cotija cheese
• 1 bunch Garden of Easton microgreens