Sweet Corn & Celery Salata Roja
What You Need
For the Salsa Roja:
- 3 medium to large tomatoes, halved and seeded
- ½ yellow onion, diced
- 1 serrano pepper, seeded and cut
- 1 red bell pepper, seeded and diced
- 2 garlic cloves
- 2 teaspoons extra-virgin olive oil
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ cup cilantro
- ½ teaspoon kosher salt
For the Salata:
- 4 ears Dandy® sweet corn
- 1 cup Dandy® celery cut on the bias, ¼ inch thick
- 1 tablespoon extra-virgin olive oil
- Juice of 1 lime
- ¾ batch Salsa Roja
- ½ cup chopped cilantro
- Kosher salt and freshly ground black pepper to taste
- ¾ cup crumbled cotija cheese
- 1 pkg. Dandy® Radish Mini Sticks
- 1 serrano pepper, sliced, optional
Find Dandy Celery
Find Dandy Radishes
Find Dandy Super Sweet Corn
Make It
For the Salsa Rojo
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Preheat oven to 375 degrees.
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In a large bowl, combine the above ingredients and mix well to combine.
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Transfer mixture to an oven proof pan and place in hot oven for 30 minutes or till onions are translucent and tender.
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Remove from oven and allow to cool for 15 minutes.
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Place mixture in cuisinart® and pulse till coarsely chopped. Set aside till ready to mix salad.
For the Salata
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Strip Dandy® sweet corn from cob and place in a medium mixing bowl. Add the Dandy® celery, olive oil, lime juice, salsa roja, and the cilantro, mix well and adjust the seasoning with salt and pepper.
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Serving as a salad; separate the salad into 4 equal portions, garnish each serving with crumbled cotija cheese, Dandy® Radish Mini Sticks and the serrano chili slices if using and serve.
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Serving as a taco; grill or warm tortillas and assemble the tacos with the corn salata filling, garnish each taco with a scoop of the Salsa Roja the crumbled cotija cheese, Dandy® Radish Ministicks® and serrano chili slices.
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Serving as a dip; place the corn salata in a serving bowl and garnish the dish with the crumbled cotija cheese, Dandy® Radish Mini Sticks and the serrano chili slices. Serve with fresh tortilla chips and the remaining salsa on the side.
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Serving as a canape; spread the fresh tortilla chips out on a serving platter and top each chip with a small portion of the remaining salsa roja, corn salata, crumbled cotija cheese, Dandy® Radish Ministicks® and the serrano chili slices. These should be made as close to serving as possible to ensure the chip stays crisp.
