This post was sponsored by Fresh from Florida as part of Influencer Activation with Influence Central.
To celebrate the first day of summer, I’m sharing one of my favorite recipes, green tomato and corn salad. I have to admit that it doesn’t feel like today is the first day of summer since it’s felt an awful lot like summer since March here in the sunshine state.
Even though it’s hot all the time down here in Southwest Florida, I still look forward to summer produce. While I have favorite foods in each season, summer has got to be my favorite. The best things to buy in Florida right now are blueberries, tomatoes, sweet corn and watermelon. Of course, you can’t forget Florida seafood. It’s super fresh this time of year!
Tomatoes have got to be my favorite thing to eat in summer. I’m convinced that eventually my black thumb will turn green so I can enjoy fresh tomatoes from my backyard. Since none of our tomato plants have yet to produce even a flower, I’m forced to buy them at the store. Lucky for me, all of the stores I frequent have local tomatoes!
When I saw these green tomatoes, I knew I needed to come up with a new way to enjoy them when entertaining friends and family. I’m a huge fan of fried green tomatoes, but it’s almost impossible to make those for a crowd. It’s even more impossible to travel with them once they are cooked because they get all soggy. That’s why I came up with this ridiculously easy and amazingly delicious green tomato and corn salad recipe. It’s like street corn, but in a salad. It’s legit.
While I think the tomatoes steal the show here, the corn is a pretty amazing sidekick. Some might even say it’s the star. I don’t know, I’m pretty partial to the green tomatoes. They make the green tomato and corn salad a little tart. I love the combo of sweet, spicy and sour in this dish.
Grilling the corn is never a bad idea. However, if your backyard is anything like mine, it means the last thing you want to do at dinner time is cook outside. Our backyard faces west so it’s unbearably hot out there at dinner time. That’s why I enjoyed cooking my corn inside on my cast iron skillet. This was so easy. And so much cooler than standing in the heat!
Once the corn and tomatoes combine with lime juice, jalapeño, cilantro, cumin, sugar and olive oil you’ve got yourself a refreshing green tomato and corn salad. Too easy, right?
Here’s the full recipe for your dining pleasure!
- 3 ears of corn
- 1/4 C. + 2 Tbsp. extra virgin olive oil
- 1 jalapeno, diced
- 2 green tomatoes, diced
- 1/2 C. chopped cilantro
- 1/4 C. fresh lime juice
- 1 Tbsp. sugar
- 1 1/2 tsp. ground cumin
- 1/4 C. of Mexican cojita cheese
- Brush corn with 2 Tbsp olive oil and grill or pan fry until tender. Let cool and cut kernels.
- Transfer kernels to a large bowl and add jalapeños, tomatoes, and cilantro.
- In a small bowl wish together the lime juice and sugar and olive oil.
- Pour liquid over salad and top with cojita.