Make this salad with any variety of eating tomatoes, large or small. Look for colorful tasty varieties but avoid tomatoes (plum, roma, etc.) which are better suited for cooking.
2 tablespoons fresh squeezed lemon juice
2 tablespoons fresh squeezed lime juice
1 medium clove fresh garlic, minced fine (use a garlic press or rasp to get the garlic fine)
1 tablespoon finely minced shallots
1 tablespoon finely minced jalapeño pepper
One quarter of a medium red onion, shaved into thin slices
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cumin
1 tablespoon vegetable oil
2 fresh ears of corn, husked
2 tablespoons honey
¼ cup good quality extra virgin olive oil
5–6 cups cubed fresh eating tomatoes of any variety (if using cherry or grape, just cut in half)
¼ cup Mexican Cotija cheese, crumbled
2 tablespoons fresh cilantro, chopped
1 lime cut into wedges for garnish, optional
In a small bowl, mix lemon juice, lime juice, garlic, shallots, jalapeno, red onion, salt, pepper and cumin. Let sit on your counter for 30-60 minutes to soften the solids.
Heat a cast iron skillet to high and add vegetable oil. Once smoking hot, add corn and spin to coat the ears. Cook to brown each side, about ten minutes. (Use a splatter screen and turn cobs using tongs to brown all sides) Remove to a cutting board and let cool. Once cool enough to handle, cut kernels from cob with a sharp knife. Set aside.
Drain the liquid from the bowl with the onions, garlic, etc. into a small bowl and whisk in honey. Save solids.
Slowly drizzle in the olive oil, whisking the whole time to make the dressing.
In a large bowl, place tomatoes and corn and drizzle on half the dressing. Pour onto a serving platter or wide bowl and top with the red onions and other solids that you drained from the dressing.
Sprinkle the cotija cheese over the top, the chopped cilantro and place the optional lime wedges over the top or sides.
Serve immediately with the remaining dressing on the side.