Mexican Street Corn Tomato Salad (recipe testing for Saturday's cooking class)

hey fans, happy memorial day, the day we honor all the soldiers in the military so let's salute to our troops to this day by making this Mexican Style street corn tomato Salad. without the crema. it has lime juice, queso fresco and all flavors from a standard street corn with a twist. I decided to developed this because I am working on class ideas for May 30th, so this one, I would be proud to serve to my students at my Recipe swap and cooking class. so will show you how to make it in class this Saturday so stay tuned!








Mexican Street Corn Tomato salad

5 ears, corn, husked, cleaned and ears off the cob
1 jalapeno, seeded and halved
3 green onions, ends trimmed and sliced
salt and pepper to taste
3 tbl butter (melted)
3 tbl evoo- extra virgin olive oil
zest of 1 lime and juice of 2 limes
5 oz crumbled queso fresco cheese
1 pint heirloom cherry tomatoes, halved
1/2 cup chopped fresh cilantro

method
preheat oven to 400 degrees
line a cookie sheet with foil and toss corn, jalapenos and scallions with butter/oil and toss to combine and transfer to cookie sheet. bake for 15 minutes until roasted and let cool a bit. (make sure to take the jalapenos out after roasting and chopped them fine before adding to the tomatoes)
in a meantime in a bowl sliced the halved tomatoes in a bowl add the corn jalapeno mixture, lime zest/juice crumbled queso, cilantro and toss well to combine. adjust seasonings and serve to friends

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