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Prep time
20 minutes
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Cook time
10 minutes
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Serves
4
Author Notes
When I think about making a summer salad I automatically think of the freshest local ingredients that are available during this wonderful time of the year: Tomatoes, corn, stone fruit and melons are some of the refreshing fruits available in most farmers market. Since I live and work in New Jersey, and we have the most amazing tomatoes grown in the states, I enjoy making a simple tomato and corn salad that is easy to make and is refreshing and taste delicious when you get the freshest summer peak perfectly ripest tomatoes and the most sweet and tender corn. In this version of the salad, I will be using Peruvian flavors with an ají amarillo vinaigrette that will give a tangy, slightly spicy and bright flavor and also I will be using peruvian corn, known as “Choclo”. Choclo, is a variety of field corn from the Andes. When compared to sweet corn, the kernels are larger and chewier and have a starchy and more substantial texture, rather than a sweet taste, but you can definitely use local sweet corn. I hope you enjoy this recipe as much as I do. —Juan Carlos Ponce
Ingredients
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1 pound
Local tomato (any type will work as long as is fresh and ripe)
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1/4 cup
Finely chopped red onion
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2 cups
Corn off the cob
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2
Radish (optional)
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1 bunch
Chopped cilantro leaves
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2 tablespoons
Freshly squeezed Lime juice
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1 teaspoon
Red wine vinegar
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1 tablespoon
Ají amarillo paste (latino markets will carry this ingredient)
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1/2 teaspoon
Salt
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1/4 teaspoon
Pepper
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1 bunch
Purslane (optional) or other leafy greens
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1/2 cup
Olive oil
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1/2 teaspoon
Ground cumin
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1/2 cup
Queso fresco (optional)
Directions
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In a big mixing bowl add your medium size chopped tomatoes (if using a beefy tomato, you could take out some of the seeds to reduce liquid in your salad), two cups of cooked and cooled corn kernels (if using choclo, which you can find in latin supermarkets in the frozen section, make sure to boil it in salted water first, following the bag instructions or until desired tenderness), chopped red onion, cilantro, thinly sliced radish (if using) and crumbled queso fresco (if using)
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Make the vinaigrette: In a smaller bowl, add your lime juice, vinegar, olive oil, salt, pepper, cumin and ají amarillo paste. Whisk until emulsified.
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Toss the salad with the vinaigrette and adjust seasoning. Leave in refrigerator for at least 15 minutes before serving to let ingredients absorb all the flavors. Serve cold in a large bowl with some leafy greens to decorate.
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