Mexican tomato and corn salad

Lynnda Cloutier


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

★★★★★ 2 votes


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


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.

About this Recipe

Course/Dish: Other Salads