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Tomatoes, Basil and Cilantro by Genevieve Ko (NY Times) Recipe

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This recipe for Tomatoes, Basil and Cilantro by Genevieve Ko (NY Times) is from Tina's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5ears of corn
1pint cherry or grape tomatoes, halved
1lime
3tablespoons extra-virgin olive oil
Salt
¼teaspoon minced seeded fresh habanero or other very hot chile (optional)
½cup fresh basil leaves
¼cup fresh cilantro leaves
Directions:
Directions:
Step 1
Microwave the corn in their husks on high for 3 minutes. Shuck the corn — the silks will come off easily. (If you want to boil or steam the corn on the stovetop, you can shuck the corn first then cook just until brighter in color, 2 to 3 minutes.) Cut the kernels off the cobs, transfer them to a large bowl and add the tomatoes.

Step 2
Finely grate the zest of the lime directly over the corn mixture, then squeeze the juice from the lime all over. Add the oil, a generous pinch of salt and the chile, if using. Mix well, then tear the herbs over the salad and gently fold them in. Season to taste with salt and serve, or refrigerate in an airtight container for up to 1 day.
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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