Cookout option part 3: A “southwest” tomato and corn salad

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If you’re grilling for the holidays, here’s one dish you can prep ahead of schedule and leave in the fridge until serving time, no charcoal or gas required. Using raw corn — either from the cob as recommended, or from the freezer as I did since corn on the cob wasn’t locally in season — really adds to the freshness of it all. The dressing complements the veggies rather than overpowering them — at least, my version, sans the jalapeño, did.

I made this twice, in part because the first time I forgot to add the queso fresco. While it was still very good that way, the cheese provides a different texture and a welcome flavor to the mix. For more eye appeal, you can make the effort of finding a good variety of different colored tomatoes, something I only did half-heartedly, adding some halved grape tomatoes with a little yellow or orange.

For a lot of people, the shallot/lime dressing will be unlike what they usually have on salads, but it was well received both times. At the cookout, my brother Ray from West Hazleton said “it was different, but I liked it,” while brother Joe from Palo Alto found the cheese particularly tasty.

On that note: If you can’t find queso fresco, consider either farmer’s cheese or a mild feta, though I encourage putting a little extra effort into locating the Mexican speciality. I think it really works well with the rest of the ingredients, without the saltiness of most feta.

Down-the-street neighbor Roger called it “zesty,” which is the adjective I’d use. Adding the jalapeño chile would obviously increase the heat, but that’s a decision for your personal taste and the guests you’re serving. And next-door-neighbor Charlie admitted that, while he has dietary restrictions that limit tomato intake, “they were very nice tomatoes. I’m not supposed to eat too many of them, but what I had was great.”

This is the third and last recipe from our Memorial Day cookout, the two previous offerings being the spicy grilled shrimp and grilled tuna steaks with herbs, both from my oldest brother’s “Uncle Jake’s Favorite Recipes” collection. But people who have been at my feasts doubtless know I served up more than three options. The meal also included Yukon Gold potatoes with oregano (also grilled, on top of aluminum foil), grilled portobello mushrooms with garlic marinade, and some grilled asparagus.

Dobru chut!

Southwestern Tomato and Corn Salad (America’s Test Kitchen)

1½ pounds ripe mixed tomatoes, cored

salt and pepper

1 ear corn, kernels cut from cob

¼ cup extra virgin olive oil

1 tablespoon minced shallot

1 tablespoon minced jalapeño chile

2 teaspoons lime juice

2 ounces queso fresco, crumbled (about 1/2 cup)

2 tablespoons fresh cilantro leaves.

Cut tomatoes into ½ inch thick wedges, then cut wedges in half crosswise. Arrange tomatoes on a large, shallow platter, alternating colors. Season with salt and pepper to taste. Sprinkle corn over top.

Whisk the oil, shallot, jalapeño, lime juice, ½ teaspoon salt and ¼ teaspoon pepper together in medium bowl. Spoon dressing evenly over tomatoes. Sprinkle with queso fresco and cilantro and serve.