Mexican Roasted Chili Lime Corn Salad →

Full of flavor, crunchy-sweet, tangy-fresh, and colorful, this side dish is not your average corn salad. The grilled corn takes it to another level and makes it my favorite 5 TastesTable corn salad. Make it a “twofer” by grilling and enjoying Mexican Roasted Chili Lime Corn for one meal and use any leftover corn to make this amazing salad. Congratulations!

Serves 4
Ingredients:

• 1/4 c. chopped red onion

• 1/2 teaspoon grated lime zest

• 2 tablespoons lime juice

• 2 tablespoons olive oil

• 3/4 cup seeded chopped tomato

• 1 1/2 cups Roasted Chili Lime Corn

• ½ teaspoon minced jalapeño (more if you want more heat)

• 1/2 cup chopped fresh cilantro, plus more for garnish

• ½ teaspoon salt (or to taste)

• Extra cilantro and crumbled Cotija cheese (optional garnish)

  *Note: if you can’t find Cotija, Feta cheese can be used as an alternative.

Preparation:

1. Combine all the ingredients and gently toss.

2. Optional: garnish with extra cilantro and crumbled Cotija.

Corn Tomato and Snow Peas Salad

The Connecticut River Valley has some of the richest soil in the country and a vibrant farm-to-table community with a bounty of seasonal fresh produce. Soon the sweet corn and tomatoes and other fresh produce will be in and we will feast. This is a quick, simple, delicious side dish I made for Grilled Lamb with Mint and Parsley Sauce, but it will work with any meat, chicken, or fish dish.

4 servings
Ingredients:

• 1 cup cherry tomatoes cut in half

• a scant 1/4 cup extra virgin olive oil

• ½ cup corn kernels (fresh off the cob are sweeter, but frozen will work)

• ½ cup snow peas cut in 1-inch lengths (or fresh peas from the garden)

• 2 tablespoons thinly sliced basil (or cilantro)

• 2 tablespoons fresh lemon juice

• 2 teaspoon lemon zest

• 1 teaspoon thinly sliced scallion (white part)

• 1 teaspoon finely chopped Cubanelle pepper (or other mild fruity chile pepper; optional)

• 3 dashes Tabasco or other hot sauce (more if you want spicy heat)

• ¼ teaspoon salt; 1/8 teaspoon black pepper or to taste

  See *Note

Preparation:

1. Bring a large pot of water to a boil. Blanch corn for 2 minutes. Cool, then remove kernels from the cob.

2. Blanch the snow peas for 30 seconds. Drain and rinse immediately in cold water; drain and pat dry.

3. In a small bowl, combine kernels, tomato, snow peas, basil, lemon juice, Tabasco, and salt and pepper to taste, and toss lightly. Set aside for at least a half-hour for the flavors to meld.

*Note: Add a ½ cup of cooked orzo and 2-3 tablespoons of Feta cheese to make a more complete vegetarian meal.

*Note: add ½ a pound of medium size shrimp or lump crab meat to make a light meal.

https://cooking.nytimes.com/recipes/12784-tomato-steaks-with-crab-corn-relish by John Willoughby and Chris Schlesinger