Elites Summer Corn Salad

Executive Chef Jody Brunori, The Laundry, Fenton

June 01, 2017

Ingredients

  • 12 medium ears fresh corn, shucked and kernels removed (about 9 cups corn)
  • 2 medium tomatoes, seeded and diced
  • 1 small red onion, small diced
  • 1 small jalapeño, seeded and minced
  • 2 tablespoons olive oil
  • Juice of 2 fresh limes
  • 2 tablespoons chopped fresh cilantro
  • ½ teaspoon fresh minced garlic
  • ¼ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon hot sauce
  • Dash of ground red pepper (cayenne)
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup Cotija cheese

Instructions

1. Place all ingredients except cheese in a large mixing bowl. Gently combine until all vegetables are coated in seasonings.

2. Pour salad in a serving bowl and top with cheese. Serve family style.

Yield: 10 to 12 cups salad

Chef’s Note: Serve this fresh, spicy salad with any grilled dish

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Ingredients

  • 12 medium ears fresh corn, shucked and kernels removed (about 9 cups corn)
  • 2 medium tomatoes, seeded and diced
  • 1 small red onion, small diced
  • 1 small jalapeño, seeded and minced
  • 2 tablespoons olive oil
  • Juice of 2 fresh limes
  • 2 tablespoons chopped fresh cilantro
  • ½ teaspoon fresh minced garlic
  • ¼ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon hot sauce
  • Dash of ground red pepper (cayenne)
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup Cotija cheese
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