Sweet Corn & Celery Salata Roja

Sweet Corn & Celery Salata Roja horizontal5

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Serves 2-4

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
  1. Preheat oven to 375 degrees.

  2. In a large bowl, combine the above ingredients and mix well to combine.

  3. Transfer mixture to an oven proof pan and place in hot oven for 30 minutes or till onions are translucent and tender.

  4. Remove from oven and allow to cool for 15 minutes.

  5. Place mixture in cuisinart® and pulse till coarsely chopped. Set aside till ready to mix salad.

For the Salata
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.