One of the most delicious things about living here in the Triangle is the fact that summer lasts well into fall. These cooler days still offer ample produce at the farmer's markets, and in early September fresh corn is still in season!
Chef Sandra Gutierrez is author if the upcoming The New Southern-Latino Table: Recipes that Bring Together the Bold and Beloved Flavors of Latin America and the American South.
She was kind enough to share this incredible summer salad - full disclosure: after filming this interview and cooking demonstration back in July, we haven't been able to stop cooking out of our press copy of her new book. Every recipe we've tried has turned out to perfection, and the fresh new takes on our favorites had many dinner guests raving. We now keep a jar of her Spiced Pepitas around at all times!
We couldn't stop smiling during this video shoot, and after spending some time with Sandra you'll see why she is one of the most beloved cooking instructors here in the Triangle.
Check out Sandra's website, get to know her on twitter and Facebook, and be sure to pick up a copy of The New Southern-Latino Table when it becomes available after September 22, 2011.
Two-Corn Summer Salad
From The New Southern-Latino Table: Recipes that Bring Together the Bold and Beloved Flavors of Latin America and the American South. Copyright © 2011 by Sandra A. Gutierrez. Used by permission of the University of North Carolina Press.
In a large bowl, combine the corn, hominy, tomatoes, jalapenos, and parsley. In a medium bowl, whisk together the lemon zest, lemon juice, vinegar, oil, and garlic until well combined. Season with salt and pepper. Pour the dressing over the corn mixture and toss to coat. Let it sit at room temperature for 30 minutes (or refrigerate for up to 8 hours) before serving. Serve chilled or at room temperature.
Note: Dried hominy can be found in Latin tiendas, where it’s called mote. Find canned hominy in most supermarkets.
We'll have more videos coming featuring Sandra Gutierrez and her innovative cuisine, stay tuned!