Friday, June 15, 2007

Corn, Tomato and Jalapeno Salad with Blue Cheese

Here's a refreshing salad that I prepared for the Carson City Rendezvous last Saturday. You can vary the heat by adding more jalapeno peppers or by using the milder Anaheim or hotter habanero or Serrano.

For a smoky flavor, roast fresh corn-on-the-cob over a hot fire. Prepare charcoal or gas grill. Remove husks from corn. Brush corn with oil then grill until lightly browned. Cut corn from cobs and mix with peppers, garlic, tomatoes and cilantro. Proceed with remainder of recipe.


This recipe makes enough for a pot luck or family gathering. It makes 1-1/2 quarts and serves 12 (1/2-cup) portions. About 5-6 lines will yield the juice needed for one recipe.

2 pounds frozen corn, thawed partially
3 cloves garlic, minced
3 jalapeno chili peppers, seeded and minced
1 pint cherry or grape tomatoes, halved
2 green bell peppers, seeded and diced
1/4 cup chopped cilantro
1/4 cup lime juice
1/2 cup olive oil
Salt, to taste
Ground black pepper, to taste
4 ounces crumbled blue cheese

Lightly combine corn, garlic, jalapeno peppers, tomatoes and bell peppers in a large bowl. Slowly stream line juice into olive oil while whisking. Pour over corn mixture and stir to combine. Chill until service time. Makes 1-1/2 quarts and serves 12 (1/2-cup) portions.

1 comment:

  1. Steve, I enjoyed meeting you at the Rendezvous in Carson City. My kids enjoyed meeting your son as well. I would like to talk to you @