It may have been cruel to tease you with the news that Marisolio is coming out with our own cookbook, so I thought I should at least give you one recipe to try out in advance.
Corn and tomatoes are at their peak right now, and I think this delightful salad may fit the bill for your next cook out or summer meal.
2 ears of fresh corn
1 small red onion, minced and cooked in lime juice for 5 minutes
1 fresh vine tomato, chopped
6 (or more) sweet cherry tomatoes, cut in half
1/2 cup Queso Fresco cheese (crumbs like Feta but lower in salt)
1 avocado, slice and cut into small chunks
2 T. Marisolio Chipotle EVOO
salt and pepper to taste
Boil corn for 4 to 6 minutes, cool under cold water and cut from cob. Drain onion from lime juice. Place in bowl and combine next six ingredients. Toss well and serve. This recipe can be quickly turned into a delicious soup. Cook ingredients with the exception of the avocado 15 to 20 minutes and blend with avocado.
I think cilantro would be a great addition to this salad!