May 17, 2011

Toasted Corn and Tomato Salad

I grew up in a family with a deep love for Mexico and for as long as I can remember I have been especially fond of Mexican and so influenced cuisine as their flavors, color and textures are vivid and delicious. I was thinking of Mexican cuisine when I decided to make corn and tomato salad, adding cilantro and oregano, herbs commonly used in Mexico. Skillet toasted corn reminds me of the sweet smoky flavor imparted on corn by grilling, which I very much enjoy. Corn originated in the Americas and has been cultivated by people for thousands of years. I like making corn salad during the summer with tomatoes and corn are in season and abundant. Aside from complimenting any number of Mexican-inspired dishes, toasted corn salad also goes well with braised lentils and brown rice fritters.

Frozen corn may be used instead of or in addition to fresh corn depending upon availability.

2 c fresh corn, removed from cob

1 medium tomato, diced

3 scallions, finely diced

1 clove garlic, pressed or finely chopped

1 tbsp cilantro, finely chopped

½ tsp oregano, finely chopped

1 tsp vegetable oil

salt and pepper

1. Heat a medium skillet over medium-high heat. Add the corn and toast until light-golden brown, about 5 minutes, stirring continually.

2. Once corn is toasted, add oil, scallions and garlic, stir to combine and sauté until fragrant, about 1 minute. Remove ingredients from heat and place in a medium-mixing bowl.

3. Add tomatoes and herbs to toasted corn and stir to combine. Season to taste with salt and pepper. Allow ingredients to marinate at least 1 hour before serving.

4. Serve salad at room temperature.

Serves 3-4


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