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Friday, January 7, 2011

Spectacular Corn, Tomato, and Cilantro Salad v1.3 with a Magic Trick

This recipe keeps coming to mind when the first fresh corn of the season becomes available at the Brownsville Farmers' Market. You can either cook the corn or not because the fresh young kernels are crunchy sweet and are perfect raw.
And now for the best part — here's a trick that makes halving cherry tomatoes a breeze. Invert a couple of round plastic container lids that are about 6 inches in diameter. Cover the inverted bottom lid with the cherry tomatoes. Place the other inverted lid on top of the tomatoes. Press down the top lid firmly with your palm but not so hard so as to squish the tomatoes. Using a sharp chef’s knife, squat down and cut horizontally between the lids and “voila”— you’ve got a bunch of halved cherry tomatoes. Repeat until the pint is done.
Corn, Tomato, and Cilantro Salad
Serves four
2 ears fresh corn, husked
1 pint cherry tomatoes, stemmed and halved this cool way
1/2 red onion, diced
1/3 cup chopped cilantro
Juice of 1/2 lemon
1 Tbsp red wine vinegar
2 Tbsp olive oil
Salt and freshly ground pepper to taste
Salad greens (optional)
Mix everything together. Mound on top of fresh salad greens. Serve. Marvel at what you created.
Nutrition Information Per Serving:
Calories: 158
Fat: 8 gm
Saturated fat: 1 gm
Trans fat: 0 gm
Cholesterol: 0 mg
Carbohydrate: 22 gm
Fiber: 4 gm
Sodium: 116 mg
Protein: 4 gm

1 comment:

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