Heirloom Tomato and Roasted Corn with Goat Cheese and Yogurt

Watching the heirlooms ripen in my vegetable patch is pure joy. Picking ripe ones is so rewarding. The promise of home grown tomatoes is enough to get the juices flowing. I eat them carpaccio style with extra virgin olive oil and ground pepper. In sandwiches with fresh mozzarella and basil leaves. With creamy burrata, need I say more. And since I'm the only soul with these cravings, I indulge every single one.

The idea to pair tomatoes with a creamy goat cheese and yogurt dressing comes from the great one, Ottolenghi. Soft goat cheese is whisked with yogurt, lime zest and juice, garlic, tajin and seasonings. Tajin is my new favorite. Dried lime and chile powder add subtle flavor to anything this powder is sprinkled on. Trader Joe's carries a fair version. 

My heirlooms are Big Boys. I stress the importance of local farmers market tomatoes as they add the best element. Supermarket tomatoes don't quite have that intense taste the salad needs. The corn is local Riverhead grown. I microwave it and roast it over a stove top flame. Smoky kernels add texture and taste. Sliced red onion and mint leaves finish the salad. Add just a few mint leaves for freshness, so they do not overpower the tomatoes.

Compose the salad on a plate. Drizzle dollops of dressing over tomatoes. Refrigerate for fifteen minutes. Enjoy the surprising flavors!



HEIRLOOM TOMATO AND ROASTED CORN WITH GOAT CHEESE AND YOGURT
Serves  4

2 large Heirloom Tomatoes (or any farmers market ones)
2 Corn cobs
1/4 cup thinly sliced Red Onion
15 Mint leaves
1/3 cup soft Goat Cheese
1/3 cup Yogurt
1/2 teaspoon Lime Zest
2 tablespoons Lime Juice
2 Garlic cloves
1/2 teaspoon Tajin powder (optional)
1/4 teaspoon Kosher Salt
Ground Black Pepper


Make the dressing by whisking goat cheese, yogurt, lime zest and juice till smooth.

Use a microplane to grate the garlic cloves into dressing.

Sprinkle tajin, salt and ground pepper into dressing. Whisk.

Cut tomatoes into small chunks.

Microwave corn with husks for 1 minute. 

Remove husks and silk. 

Roast the corn over and open flame till charred on all sides.

Removes kernels with a sharp knife.

Arrange tomatoes, corn, red onion and mint on a platter. 

Drop dollops of dressing over the salad. 

Refrigerate for 10-15 minutes and serve.

The salad surprises the non tomato lovers as much as the die hards. Fresh tasting, clean flavors allow the heirlooms to dominate. I devour the ethereal tastes. Another keeper!

Pin It