Plump sweet corn, juicy cherry tomatoes, scallions, and spicy chilies-a flavorful combination that makes this dish a summer favorite. Served on its own as a salad or a relish or alongside quesadillas brushed with Chipotle Puree and filled with smoked cheese, it's a delicious way to enjoy corn and tomatoes when they're in season.
Ingredients
1 tablespoon light olive oil
4 ears of corn, shaved, about 4 cups kernels
1 or 2 jalapeno chilies, seeded and diced
Salt
2 teaspoons Champagne vinegar
4 teaspoons fresh lime juice
Cayenne pepper
1 scallion, white and green parts, thinly sliced on a diagonal
2 tablespoons coarsely chopped cilantro
1 cup cherry tomato halves, about 1/2 pint
Method
Heat the olive oil in a wide skillet; add the corn, jalapenos, and 1/4 teaspoon salt. Saute over medium heat for 7 to 8 minutes, until the corn is tender. Transfer to a bowl and toss the warm corn with the vinegar, lime juice, 1/4 teaspoon salt, and a few pinches of cayenne. When the corn is cool, add the sliced scallion and cilantro. Season to taste with salt. Toss in the cherry tomatoes just before serving. For a spicier salad, add more cayenne or another jalapeno chili.
SERVES FOUR TO SIX
Source
Fields of Greens: New Vegetarian Recipes From The Celebrated Greens Restaurant, Annie Somerville