Roasted Corn Holiday Salad
  • 5-6 ears sweet white corn, husks and silk removed
  • 2 large heirloom tomatoes, quartered
  • ½ red onion, julienned
  • 4 radishes, thinly sliced
  • 2 bunches watercress
  • 2 tablespoons queso cotija

For dressing:

  • 4 garlic cloves
  • 3 lemons, juiced
  • ½ cup of water
  • ½ teaspoon Kosher salt
  • 1 teaspoon ground black pepper
  • ¾ cup of olive oil

Preheat the Mi Cocina 13” Comal over medium-high heat. Char the corn on all sides. Once cool enough to handle, cut corn kernels off the cob.

In a large bowl, toss to combine the corn, tomatoes, red onion, radishes, and watercress.

For the dressing, blend the garlic, lemon juice, water, salt, pepper and olive oil fully emulsified and silky smooth.

To serve, lightly toss salad with dressing and sprinkle with queso cotija and more watercress.

Roasted Corn Holiday Salad


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