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
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
This week on Wisconsin Foodie, we help Gretchen Mead install gardens in people’s as part of the Victory Garden Initiative. Then we come back to see how Concordia Gardens has grown over the season.
This week on Wisconsin Foodie, we find ourselves in Sun Prairie for some amazing pizza’s from Salvatore’s Tomato Pies and Central Park in Madison for the first annual Yum Yum Fest.
This week on Wisconsin Foodie we visit Door County to meet with farmer Tom Lutsey from Waseda farm. Then travel the Wickman House to dine on some products from the farm.
Don’t just travel to Spain, taste and drink your way through it on the 2015 Spain Foodie Tour!
Wisconsin has been honored in Wine Spectator’s newly released 2014 Restaurant Awards
Follow Wisconsin Foodie’s current television schedule. Stay up to date with all new episodes as well as your favorite shows from past season’s. Click on the station in your market.
On this week’s episode, Kyle goes on a pheasant hunt and learns the benefits of harvesting and preparing your own food.
This week on Foodie, Kyle samples chili at the 12th Rockabilly Chili Fundraiser and we go into the kitchen with two of competition’s chefs.
On this week’s episode, discover Glorious Malone’s Milwaukee-made headcheese and the Firkin Beer Festival.
On this week’s episode of Wisconsin Foodie, we visit the legendary Hook’s Cheese Company in Mineral Point, WI.