Mexican tomato and corn salad

1
Lynnda Cloutier

By
@eatygourmet

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

Rating:
★★★★★ 2 votes
Comments:

Ingredients

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

Step-by-Step

  • 1heat 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.
  • 2Whisk 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.

Printable Recipe Card

About Mexican tomato and corn salad

Course/Dish: Other Salads