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Mexican Corn Salad with Fresh Tomato, Avocado, Toasted Pumpkin Seeds and Queso Fresco
5 ears of corn, shucked
1/2 cup plus 2 Tbsp olive oil
1/2 cup raw pumpkin seeds
Juice of 1 lime
2 Tbsp sherry vinegar
1 tsp sugar
1/4 tsp hot sauce
Pinch cinnamon
1 1/2 lbs arugula
3 ripe avocados, diced
2 large tomatoes, diced
2 medium cucumbers, peeled, seeded and diced
3 oz queso fresco, crumbled
Salt and pepper to taste
From Food & Wine Magazine, Elizabeth Falkner.
Preheat your oven to 500°F. Drizzle the corn with 2 Tbsp of the olive oil and season with salt and pepper. Place the corn on a tray and into the oven for about 25 minutes or until the kernels are brown. Cut the corn from the cobs and set aside.
Reduce your oven temp to 400°F. Place the pumpkin seeds on a small tray or baking dish and bake. Stir the seeds every so often. Bake for about 10 minutes or until golden brown and fragrant. Transfer to a plate to cool.
Place 1/2 cup of the corn into a blender or food processor. Add the lime juice, sherry vinegar, hot sauce, sugar and cinnamon. Puree to until smooth. Add the remaining olive oil and blend. Season with salt and pepper to taste.
In a large mixing bowl, combine the remaining corn, arugula, avocados, tomatoes, and cucumbers. Add the vinaigrette and toss well. Transfer to a serving bowl and garnish with the pumpkin seed and crumbled cheese. Serve immediately.
