Corn and Green Tomato Salad
Succotash-style corn and green tomato salad from Andrew Zimmern features charred corn, jalapeños, and fresh herbs, tossed in a zesty lime-cumin dressing. Perfect for summer meals.
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Cooking tools:
- Grill
- Pastry brush
- Mixing bowl
- Plastic wrap
- Chef's knife
- Cutting board
- Whisk
- Measuring cup
- Measuring spoon
- Serving bowl
- Tongs
- Spoon
Ingredients
- 5 ears of corn (about 3 pounds), shucked
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
- 2 jalapeños
- 2 large green beefsteak tomatoes, diced
- 1/3 cup finely chopped scallions
- 1/4 cup finely chopped cilantro
- 3 tablespoons finely chopped mint
- 1/4 cup fresh lime juice
- 1 tablespoon sugar
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- Sea salt
- Pepper
- 1/2 cup toasted pumpkin seeds
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