by Iconne
Photo by Iconne
Iconne's Notes:
Expand4 ears of sweet corn Ask a question about this ingredient
2-3 heirloom tomatoes Ask a question about this ingredient
1/2 cup red onion, diced Ask a question about this ingredient
1 handful cilantro Ask a question about this ingredient
1 handful Cotija cheese, shredded Ask a question about this ingredient
1/2 lime, sliced Ask a question about this ingredient
2-3 tablespoons unsalted butter Ask a question about this ingredient
dashes salt and pepper, to taste Ask a question about this ingredient
Put pan on over medium heat. Melt butter. I love butter and am a bit generous, make sure to coat bottom of the pan and on the side wall a little. Cut kernels from cob and put in pan. Stir somewhat frequently. Grind in some salt and pepper.
Ask a question about this stepWhile this is all cooking, cut your tomatoes as you like them. I like to go seedless, but that is a family pleaser more than anything else. Set these aside. If you want to involve your kids more use grape tomatoes and have them halve them.
Ask a question about this stepCut off a solid chunk of cilantro and chop it and sit it aside. Your corn should be done by now and hopefully you have been stirring it or letting the kids help!
Ask a question about this stepPour it into a serving bowl, add the tomatoes, red onions, sprinkle in the cilantro, see if you need anymore salt or pepper, squeeze a little lime over and gently mix to make the colors beautiful. Sprinkle the cotija cheese across the top. Dig in and enjoy!
Ask a question about this stepIf you don't like cilantro use basil and skip the cheese and add a tablespoon or so of red wine vinegar.
Ask a question about this step
Nozlee is the Assistant Editor of Food52.
Sorry I don't have a picture of the finished product, because it is oh so pretty, or corn for that matter, but we have eaten it and are driving back to Florida tomorrow...