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Author Notes: Nothing says summer to me more than sunny days with friends and farmers markets with perfect summer corn and Dolly Parton heirloom tomatoes. My great aunt always called them Dolly Parton tomatoes, because well, just look at a really good one. After a long day at the beach I serve this with some fresh guacamole and whatever we feel like grilling... maybe limeade or horchata for the kids and something a bit stronger for us! The Mex cheese twist is what happens when a Southern girls lands in California! - Iconne
Serves 4 or more
- 4 ears of sweet corn
- 2-3 heirloom tomatoes
- 1/2 cup red onion, diced
- 1 handful cilantro
- 1 handful Cotija cheese, shredded
- 1/2 lime, sliced
- 2-3 tablespoons unsalted butter
- dashes salt and pepper, to taste
- Put pan on over medium heat. Melt butter. I love butter and am a bit generous, make sure to coat bottom of the pan and on the side wall a little. Cut kernels from cob and put in pan. Stir somewhat frequently. Grind in some salt and pepper.
- While this is all cooking, cut your tomatoes as you like them. I like to go seedless, but that is a family pleaser more than anything else. Set these aside. If you want to involve your kids more use grape tomatoes and have them halve them.
- Cut off a solid chunk of cilantro and chop it and sit it aside. Your corn should be done by now and hopefully you have been stirring it or letting the kids help!
- Pour it into a serving bowl, add the tomatoes, red onions, sprinkle in the cilantro, see if you need anymore salt or pepper, squeeze a little lime over and gently mix to make the colors beautiful. Sprinkle the cotija cheese across the top. Dig in and enjoy!
- If you don't like cilantro use basil and skip the cheese and add a tablespoon or so of red wine vinegar.
- This recipe was entered in the contest for Your Best Recipe Using Heirloom Tomatoes
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