Terrific Tomatillo, Corn, and Potato Salad | CUESA

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Terrific Tomatillo, Corn, and Potato Salad

Source:

Hollie Greene, JoyFoodly

This recipe was demonstrated for CUESA’s Market to Table program on August 2, 2014. The recipe is from Chef Hollie’s Joyful 12, an online kitchen learning lab that helps parents learn how to joyfully get fruits and veggies into their families’ diets.

Serves 4 to 6

INGREDIENTS

1 bunch green onions
2 pounds (approximately) small red potatoes
3 medium tomatillos
4 teaspoons salt, divided
2 ears fresh corn    
1 lime, zested and juiced
2 cups cilantro leaves
⅓ cup olive oil
2 teaspoons Dijon mustard
½ teaspoon ground cumin
¼ teaspoon freshly ground black pepper

PREPARATION

1.    Take 5 minutes to pull out all of your ingredients, measuring equipment, and cooking equipment, and place everything on a cookie sheet.

2.    Wash and trim the roots and any wilted greens from the green onions and set aside.

3.    Place the potatoes, whole, in a large pot and cover with cold water. Add a teaspoon of salt to the water. Bring the water to a simmer. Once it starts simmering, set a timer for 15 minutes.

4.    To blanch the tomatillos, bring 4 cups water and 1½ teaspoons salt to a boil in a medium pot. Peel the husks from the tomatillos and rinse under cold water to remove the sticky substance before placing them in the boiling water. Cook for 2 minutes. Meanwhile, set up an ice bath (water and ice) in a large bowl. Once the tomatillos are blanched, transfer them to the ice bath and set aside.

5.    Cut the kernels off the corn cobs into a large bowl.

6.    Separate 3 green onions, white parts only, for use in the vinaigrette. Slice the remaining greens and green onions thinly and add them to the corn in the bowl.

7.    After the potatoes have cooked for 15 minutes, test one with a knife. If it easily slips into the potato, they are cooked. Drain the water from the pot and cover the potatoes with a towel. Set aside while you make the vinaigrette.

8.    In a blender, combine the blanched tomatillos, lime zest, lime juice, cilantro, olive oil, mustard, cumin, ½ teaspoon salt and the reserved whites of the green onions. Pulse in the blender until the dressing is smooth. Add to the corn and green onions in the bowl.

9.    Once they are cool enough to handle, cut the potatoes into quarters. Toss the potatoes with the corn-onion-dressing mixture, adding the black pepper and the remaining teaspoon salt.

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