Great flavor AND great colors!
SERVING: 4 (as a side dish)
SOURCE: Adapted from NYT’s Martha Rose Shulman
INGREDIENTS:
1/2 small red or white onion, finely chopped
2 ears of corn, steamed for five minutes
1.5 ripe tomatoes, seeded and finely chopped
1 to 3 jalapeño or serrano peppers (to taste), seeded if desired and minced
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
Salt to taste
1/2 cup crumbled queso fresco or feta cheese
PREPARATION:
Once the corn has been steamed, cut the kernels off the ear of corn. Toss together the tomatoes, minced chiles, cilantro, onion and steamed corn. Season to taste with salt, and add the fresh lime juice. Sprinkle some cheese on top and serve.
NOTES:
We had this as a side with mushroom tacos. Perfect for a summer evening! I would also recommend broiling/ grilling/roasting the corn in the oven till it is slightly charred (instead of steaming it) to give it a more complex flavor.
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