Fried Tomato and Corn Salad
This dish is good served cold, which makes it great for taking to a summer barbecue.
INGREDIENTS | SERVES 4-6
1 pint cherry or grape tomatoes
1 poblano pepper
1 tablespoon olive oil
Kernels from 2 ears of sweet corn or 2 cups of frozen corn
1 small onion
2 teaspoons sherry or rice wine vinegar
Salt to taste
Pepper to taste
1/3 cup chopped cilantro
Place the tomatoes in the freezer for at least 2 hours, or overnight.
Use long tongs to hold the pepper over a burner set on high heat. Rotate and move the pepper until all of the skin has blackened and bubbled. Wrap it in a paper towel and roll it tightly in foil for 2 minutes. Remove the foil and use the paper towel to rub the skin off the pepper. Be careful not to burn yourself. Remove the stem and the seeds from the pepper and dice it finely.
Place a skillet over high heat and add the oil. Once it starts to smoke, add the tomatoes to the skillet. Wear an oven mitt around your wrist or use a splatter screen to protect yourself if the tomatoes pop. Shake the skillet back and forth frequently. Once the tomatoes start to thaw and release their juice, drain them and add the corn. Toss to combine and cook for 2–3 minutes. Drain again if necessary and add the onion and pepper and cook for an additional 2–3 minutes. The onions should be soft.
Stir in the vinegar and season with salt, pepper, and the fresh cilantro and serve either hot, warm, or cold.
