Recipe by Myrica Von Haselberg of Horno Magico
This recipe was inspired by a dish Chef Tory Miller served the other night at Outstanding in the field. He deftly revealed the sleeping culinary potential of fresh cheddar cheese curds! Heat brings out their wonderful flavor, and they come together quickly with some fresh produce for a satisfying summer meal.
For the tomato corn salad:
2 ears sweet corn on the cob, husked and kernels cut off ear
1 TB oil
1 ripe avocado, diced
juice and zest of 1 lime
.5 pint of sweet cherry tomatoes, quartered, or one ripe tomato seeded and diced
3 TB finely chopped cilantro
1 clove of garlic, minced
very finely minced jalapeno to taste
salt to taste
For the Curds:
.5 lbs fresh Wisconsin cheddar cheese curds, halved horizontally if large
2 TB oil for sauteeing
1 tsp sherry vinegar (optional)
To serve: 8 corn tortillas
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