Tomatillo & Sweet Corn Salad with Chipotle and Cheese

Yield

Yield: 6-8 Servings

Ingredients

  • 1 pound tomatillos, husked and rinsed
  • 1 ½ cup cooked sweet corn kernels
  • ½ medium onion, minced
  • ¼ to ½ cup finely chopped cilantro
  • Salt & Black pepper, to taste

Dressing:

  • 1 or 2 chipotle chiles in adobo (canned), finely chopped*
  • 2 tsp brown sugar
  • ½ tsp salt, plus more to taste
  • 1 lime, juiced
  • ¼ cup extra-virgin olive oil
  • 4 oz crumbled cotija or feta cheese

Instructions

  1. Cut tomatillos into small dice.  Place in a medium salad bowl along with corn, onions and cilantro.  Season lightly with salt and black pepper.  Stir to combine and set aside while you prepare the dressing.
  2. In a separate small mixing bowl, combine the chopped chiles, brown sugar, ½ tsp salt and lime juice.  Stir until all the salt and brown sugar have dissolved, then drizzle in the olive oil, whisking vigorously until well combined.  Taste and add more chile or salt to taste.   (Keep in mind that the dressing will be more mild once it is mixed with the tomatillos).
  3. Pour some of the dressing over the tomatillo mixture and stir to combine.  You want to use enough to lightly dress the salad, ensuring all components are coated.  Stir to combine.
  4. Crumble the cotija or feta cheese into the salad and stir gently.  Taste and adjust seasoning to your liking with additional salt and pepper.  Serve right away, or refrigerate for 1-2 hours or overnight before serving to allow the flavors to “marry.”

Notes

*Chipotle Peppers in Adobo: This recipe calls for chipotle peppers in adobo.  Chipotle peppers are available in a variety of forms, but this recipe refers to canned peppers in adobo which is a red sauce.  You can find these in the ethnic section of most grocery stores near other Mexican foods.  After you use what you need for this recipe, you will still have more than half the can remaining.  Transfer the remaining portion to a storage container and refrigerate.  They’ll store for several weeks in the refrigerator so you can use them in other recipes, such as enchilada sauce or taco meat!

This recipe was adapted by previous Harmony Valley Farm chef Andrea Yoder with inspiration from a recipe entitled “Summer Salad of Tomatillos” that was originally published on the Williams Sonoma Taste blog.

 

For more amazing recipes featuring vegetables from your CSA boxes, visit our recipe archives!

 

 

Tomatillo and Corn Salad with Chipotle and Cheese
Tomatillo and Corn Salad with Chipotle and Cheese
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