Salad of Chayotes, Corn, and Tomatoes

Name: Salad of Chayotes, Corn, and Tomatoes
Yield: 6 servings as a side dish
Cuisine: American
Ingredients: 2 medium chayotes, about ¾ pound each; 3 medium ears of corn, husked; 6 medium plum tomatoes (about 1 pound), peeled, cut in ½-inch dice; 3 tablespoons thinly sliced scallion greens; ⅓ cup lime juice; ½ teaspoon salt, or to taste; ⅛ teaspoon crushed hot pepper flakes, or to taste; ½ cup light olive oil; ⅓ cup minced parsley

Preparation info

6
servings as a side dish

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

This very pretty salad, mellow and slightly tart, should please summer diners (and lunchers).

Ingredients

2 medium chayotes, about ¾ pound each
3 medium ears of corn, husked
6 medium

Method

Quarter chayotes and set on a steamer rack over boiling water; cover and cook until not quite tender—about 20-25 minutes. Set corn on rack during the last 7-8 minutes. Let both cool briefly. Pull off all peel from the chayotes and cut flesh into ½-inch cubes.
Cut corn kernels from the cobs; combine in a bowl with chayotes, tomatoes, and scallions. Blend togethe