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.

• 4 cups raw corn kernels, scraped off fresh cobs
• 2 ½ cups cooked whole hominy (or one 20-ounce can, drained and rinsed) (see note)
• 2 cups quartered grape tomatoes
• ¼ cup minced, seeded, and deveined jalapeños
• ¼ cup minced flat-leaf parsley (leaves and tender stems)
• Grated zest of 1 lemon
• ¼ cup lemon juice
• ¼ cup red wine vinegar
• ⅓ cup extra-virgin olive oil
• 2 large garlic cloves, minced
• Salt and freshly ground black pepper, to taste

Fresh corn and cooked hominy produce an explosion of contrasts when combined in this salad featuring a deliciously addictive dressing. Every single bite features an eruption of vibrant flavors: sweet and sour, crispy and creamy, fresh and earthy. Nothing compares to the taste of summer corn, buttery and sweet; it’s scrumptious eaten directly from the cob or scraped into soups, puddings, relishes, and fritters. Fresh, in-season corn is particularly luscious when used raw in salads; its honeylike flavor is further enhanced by citrusy vinaigrettes. The nixtamalized corn of the Americas is the hominy of the South. When kernels are soaked in lye water to remove the outer germ, they puff up and soften; their texture changes from crunchy to chewy, and their sweetness is replaced by rustic and nutty flavors. The union of these two forms of corn yields a wonderfully refreshing and colorful salad. Behold summer in a bowl.

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. 
Serves 4–6
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!