Heirloom Tomato Salad with Corn and Cotija Cheese - Casa De Suna

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Heirloom Tomato Salad with Corn and Cotija Cheese

By Casa de Suna

Published Aug 02

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Cast iron is the best thing you can do for peak-season corn.

A dry, pre-heated skillet – no oil – gives the kernels beautifully golden edges while keeping them bright and fresh, with just enough roasted flavor to make them taste like something you’d order at a restaurant.

How to Make It

Difficulty: Easy

Overall Time: 30 min

Prep Time: 30 min

Serves: 4

INGREDIENTS

2 ears corn, kernels removed

1 tbsp extra-virgin olive oil

1 tbsp fresh strained lemon juice

¼ tsp kosher salt

3 medium heirloom tomatoes, sliced into wedges or half moons

1 ripe avocado, pitted and sliced into wedges

1⁄3 cup finely crumbled Cotija cheese

Basil leaves and thinly sliced jalapeno, to garnish

INSTRUCTIONS

Heat a large cast-iron skillet over medium-high heat. Add corn to dry pan and cook, stirring occasionally, until kernels are lightly charred around the edges, about 3 minutes. Transfer to a plate, then let cool to room temperature, about 10 minutes.

Combine olive oil with lemon juice and salt in a small bowl. Set aside.

Spoon cooled corn over the bottom of a large platter. Arrange tomatoes and avocado overtop. Drizzle over dressing. Top with Cotija cheese, then garnish with basil and jalapeno. Serve immediately.

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