During the Summer, it's hard not to take advantage of the plethora of farm stand produce that's available. This recipe utilizes the season's bounty of corn and tomatoes. There's no fancy ingredients or exotic spices, thus the pure and colorful freshness of the veggies is highlighted. By mixing in cooked rice, the salad becomes substantial enough to make up a whole meal. To learn the uncomplicated technique, read more
Fasy & Easy Dinner: Fresh Corn-Rice Salad
During the Summer, it's hard not to take advantage of the plethora of farm stand produce that's available.
Cotija (pronounced co-tee-ha) is an aged, hard cow's milk cheese native to Mexico. It has a strong, salty flavor and firm quality that's ideal for grating or crumbling. Cotija is packaged and sold in blocks (or rounds) and sometimes comes pregrated. On the tongue, cotija is dry and grainy, thus it's employed to add texture to traditional Mexican dishes. To find out how I used it in this snappy corn salad, 
