Creamy Corn Summer Salad 

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Chef Megan's Featured Recipe

INGREDIENTS:

3 cups of corn shaved from 4 corns on the cob
2 cups fresh Cherry tomatoes, medley preferred
1/3 cup of finely chopped red onion
1/8 cup scallions chopped
2 fresh jalapeno peppers, seeded and finely minced

(decide how many jalapenos to use based on how

spicy you like things)
1/2 cup fresh cilantro, chopped
1/4 tsp kosher salt
1/8 tsp coarsely ground black pepper
4 ounces queso cheese crumbles- very important, not the

creamy type. It comes in a wheel.


Dressing
4 ounces cilantro pesto or basil pesto. See our website for this recipe. Store bought is available but not as good
Juice from 2 limes
1 cup good mayonnaise

DIRECTIONS:


Chop the tomatoes and lightly sprinkle with salt. Put in a colander and let them drain all the excess water off for about 30 minutes.
Put all of the ingredients together in a bowl except the dressing ingredients. Toss them really well.
Mix the mayo and pesto with a whisk until incorporated.
Toss the ingredients with the dressing.
This is a cold salad and is good for up to 4 days. I recommend not mixing it until the day of. Tomatoes put off a lot of water.
Remember to not over salt food. You can always add more after the salad sits for about 15 minutes and absorbs the flavors.


Enjoy the hell out of it!!!

-Chef Megan