Monday, August 1, 2011

Grilled Summer Corn and Heirloom Tomato Salad

I was walking through the aisle at Whole Foods the other day, looking for inspiration for dinner and saw these free recipe cards hanging over by the corn. I made it for lunch yesterday and it was VERY tasty. A true keeper.

4 ears grilled corn on the cob
1 C chopped heirloom tomatoes
1/2 cup chopped red onion
1 jalepeno pepper, seeded and finely chopped
1 T extra virgin olive oil
2 tsp lime juice
1/4 tsp salt
1/8 tsp ground black pepper
1/8 tsp chipotle chile powder (optional)
3 T chopped cilantro

Cut the corn off the cob by holding the corn lengthwise on a cutting board and slicing the kernels off carefully with a sharp knife, taking care not to cut any of the cob off with the corn. (you should have about 3 cups of kernels). Combine the corn with the tomatoes, red onions, and jalepeno peppers in a large bowl. Toss with oil, lime juice, salt and pepper. Stir in the chipotle chile powder, if using. Fold in the chopped cilantro and serve.