Roasted Corn Salad
During a lovely outdoor meal at Almirante Pech in Playa del Carmen, on a trendy strip of 5th Ave. near our hotel, one of the many dishes we ordered to share was a roasted corn salad. It was simple and delicious; vibrant in color and flavor. We loved that salad so much that I jotted the ingredients down so I could recreate it at home. Last week I made my version alongside grilled fish tacos–a perfect summer meal–and we quickly devoured it just as we had in Playa. I love drawing inspiration from our travels or from a great restaurant meal and bringing it home into my own kitchen. And this one is about as easy as recipes get.
Roasted Corn Salad
2 ears fresh corn, husked and grilled until charred
2 handfuls of heirloom cherry tomatoes, quartered
1/4 cup finely diced red onion
1-2 tablespoons of chopped fresh cilantro
1/3 cup of grated Edam cheese (if you can’t find Edam, substitute another salty cheese like cojita or feta)
Optional: 1/2 serrano pepper, finely diced
Combine all ingredients in a medium bowl. Toss well to combine.