Tuesday, August 2, 2011

Grilled Corn & Tomato Salad


Can you believe this is my very first original recipe post, after almost a year of blogging? Crazy, I know. As much as I hate to admit it, I've always been more of a recipe follower than a recipe creator. It's not something I'm proud of. As someone who is completely enamored with all things food, I feel like I should enjoy experimenting in the kitchen and coming up with new recipes. But no, I'm a huge perfectionist with a crazy eye for detail, which means that creating recipes out of thin air, a task that practically guarantees imperfection, is not something that comes naturally to me.

But, that's something I've been trying to work on recently. While my precision and OCD-like tendencies have allowed me to excel in baking, they have not made me a great cook. I don't think I can improve my cooking beyond a certain point until I learn to let go a little and play around with things in the kitchen, accepting that my creations won't always turn out well. So, here I go...

The colorful components of this dish make a beautiful summer salad

This recipe screams summer. It's fresh, colorful and, most importantly, it involves grilling. I made it to accompany cumin-crusted chicken thighs with tomatillo salsa, so I tried to give it some Mexican flair. The combination of jalapeƱos, cilantro, cumin and lime juice did just that and provided a perfect balance of spice, tang and earthiness. When combined, the colorful components of this summer salad make a dish that is a treat for the eyes and the palate.

Next time I might try adding some avocado chunks, but otherwise I thought it was perfect.

Bon appetit!

Grilled Corn & Tomato Salad
Serves 4
4 ears corn
1-2 pints cherry or grape tomatoes, halved
2/3 cup red onion, chopped
2 small jalapeƱo peppers, finely chopped
4 tbsp cilantro, chopped
1 tbsp good quality olive oil
1 tbsp freshly squeezed lime juice
1/8 tsp cumin
Coarse salt & freshly ground black pepper


Grill corn, husks on. Let cool. Using a sharp knife, cut the corn off the cob by holding the cob vertically on a cutting board or in a large bowl and slicing downwards using a sharp knife.

Combine all ingredients, including the corn, in a medium sized bowl. Season with salt and pepper. Serve cold or at room temperature.


Source: D*lish original

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