CHEF JEFF — ONE BYTE AT A TIME: Corn Ceviche with Heirloom Tomatoes

Put two of summer’s most popular garden items to good use in this Italian-inspired dish.

Corn Ceviche with Heirloom Tomatoes

3 limes, divided

12 ears corn, grilled and removed from the cob

1 small red onion, minced

3 Thai bird chilies or jalapenos, minced

1 small bunch cilantro, chopped

2 tablespoons canola oil

Kosher salt, cracked black pepper

1 tablespoon sugar, optional

Sliced heirloom tomatoes

Grate the zest of 1 lime and set aside. Juice all 3 limes.

Mix the lime zest and juice with the corn kernels, onion, chilies, cilantro and oil. Add salt, pepper and sugar to taste.

Serve the corn ceviche on a bed of sliced heirloom tomatoes.

Yield: Serves 10 to 12.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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