CHEF JEFF — ONE BYTE AT A TIME: Corn Ceviche with Heirloom TomatoesPut two of summer’s most popular garden items to good use in this Italian-inspired dish.
By: Herald Staff Report,
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.
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