Real Recipes From Real Home Cooks ®

mexican tomato and corn salad

(2 ratings)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

A light refreshing salad for a hot summer day.Source: Unknown

(2 ratings)

Ingredients For mexican tomato and corn salad

  • 1 tablespoon olive oil
  • 1 1/2 cups fresh or frozen corn kernels
  • 1 tablespoon each minced lime zest and fresh lime juice
  • 1 tablespoon each white wine vinegar and olive oil
  • 1 tablespoon minced garlic
  • 2 cup halved grape or cherry tomatoes
  • 1 cup crumbled queso fresco cheese
  • 2 tablespoons chopped fresh cilantro
  • salt, black pepper and sugar to taste

How To Make mexican tomato and corn salad

  • 1
    heat 1 tablespoon oil in a large skillet over medium. Stir in corn and cook until soft, 3 to 5 minutes. Cool corn slightly, set aside.
  • 2
    Whisk together zest, lime juice, vinegar, 1 tablespoon oil, and garlic in a small bowl. Mix tomatoes, cheese, cilantro and corn into large bowl. Toss salad with vinaigrette, then season with salt, pepper, and sugar,. Serves six.

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