TACO2

Heat a small pan over medium heat, add 1 TB oil and then the corn kernels and a sprinkle of salt. Stir gently then leave them for a moment so that some kernels can caramelize, 2-3 minutes. Remove from pan and put in a small bowl with all the other salad ingredients except for cilantro. Toss gently and set aside.

Heat a well seasoned cast iron pan over medium high heat. Add a few tablespoons of oil to film the bottom. Add the cheese curds in a single layer, but do not allow the curds to touch. Turn heat down to medium and let the curds develop a nice brown crust before gently flipping them to brown on both sides. This should only take a few minutes. When they are finished cooking apply a very small amount of sherry vinegar, a dropper or spray bottle works great. You don’t need much, but it really makes the cheese curds flavors pop. Remove curds from pan, set aside and keep warm as you prepare your tortillas. Heat a small, dry cast iron pan over medium high heat. When hot put the tortillas in one at a time, heat until both sides have little brown spots. Remove to a covered dish to keep warm while finishing the others.

Divide cheese curds among the tacos. Add the cilantro to the corn salad and mix gently. Spoon salad over top of cheese curd filled tacos and serve immediately.

(serves 4 as dinner, or 6-8 as a snack)

Recipe by Myrica Von Haselberg of Horno Magico

hornomagico.blogspot.com


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.

 

Ingredients:

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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