Here, the combination of cilantro in two forms—fresh green leaves and crushed seeds (called coriander), which have a distinct flavor of their own—is a perfect example of the dimensions of taste that Jesús teaches his students. This colorful salad is a burst of Mexican tastes using all Tres Estrellas’ summer stars: barely cooked sweet corn, waves of dark green, peppery arugula leaves to wake up your taste buds, and a tangy, creamy dressing. Red radishes add color. Look for unusual radish varieties like lovely pink and green watermelon radishes.
- 4 to 5 ears large sweet corn, shucked and silk removed
- 1 tablespoon olive oil
- 4 cups baby arugula, stemmed
- 12 large radishes, thinly sliced
- 1 teaspoon coriander seeds, crushed
- 2 tablespoons chopped fresh cilantro
- 1⁄4 cup yogurt
- 1⁄4 cup white wine vinegar or cider vinegar
- 1 tablespoon Dijon mustard
- 1⁄4 teaspoon sea salt, or to taste
- 11⁄2 tablespoons olive oil
- 1⁄4 to 1⁄2 teaspoon ground chipotle (optional)
- With a sharp knife, cut all the kernels from the cobs. You should have about 4 cups.
- In a 10-inch sauté pan, heat 1 tablespoon olive oil over medium-high heat. Add the corn, cover, and sauté 2 to 5 minutes, until tender. Set aside to cool.
- In a large bowl, mix the corn, arugula, radishes, coriander, and cilantro. Cover and chill for 1 hour.
- In a small bowl, whisk together the yogurt, vinegar, mustard, and salt until well blended. Gradually whisk in the remaining 1 . tablespoons of oil until emulsified, and add the chipotle, if desired. The dressing may be made ahead of time and refrigerated for up to 1 hour.
- Just before serving, toss the salad with half the dressing. Add more dressing to taste.
Note: Cilantro bolts (flowers) quickly in the heat, so you can easily harvest and dry your own fresh coriander seed.