mexican tomato and corn salad

Name: Mexican tomato and corn salad
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

(2 RATINGS)

73 Pinches 1 Photo

Lynnda Cloutier

Mission Viejo, CA

Updated on Jan 8, 2013

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

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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 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.

Step 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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