Corn Salad with Tomatoes and Basil

This is a great way to highlight summer corn. I originally planned to add mayo to this to make it more Elote-ish, but I was out of it and it turned out just fine without.

8 ears corn on the cob

1 cup cherry tomatoes, halved

basil leaves (maybe 12), chopped

about 2-3 oz queso freso, crumbled

salt and pepper, to taste

chili powder, to taste

juice of one lime

juice of one lemon

1/2 cup cilantro, chopped

cumin, to taste

olive oil

Lightly coat corn with olive oil. Char on grill on all sides. Allow to cool and cut from cob.

Toss corn with cheese, tomatoes and basil leaves. Season salad with salt, pepper and chili powder to taste.

In a small jar, combine citrus juice, an equal amount of olive oil, a pinch of salt, some cumin and cilantro. Shake up. Before serving, dress salad with dressing.


Leave a comment

Filed under vegetarian

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s