Thread: Mexican Tomato and Corn Salad

Made this last night and loved it. I am a garlic fan but think maybe 3 cloves was a little overpowering. Other than that I wouldn't change a thing.


YIELD: MAKES 4 CUPS


Note: Queso fresco cheese is a widely available Mexican cheese usually found in most supermarkets by the other cheeses - it is usually in a round, thick disc. If you can't find it or don't like it, feta cheese would make a unique and delicious substitution.


INGREDIENTS


For the salad:
1 tablespoon olive oil
1 1/2 cups fresh or frozen corn kernels
2 cups halved grape or cherry tomatoes
1 cup crumbled queso fresco cheese
2 tablespoons chopped fresh cilantro
Salt, pepper and sugar to taste
For the dressing:
1 tablespoon freshly grated lime zest (zest the lime(s) before juicing)
1 tablespoon fresh lime juice
1 tablespoon white wine vinegar
1 tablespoon olive oil
1 tablespoon minced garlic (from about 3 garlic cloves)
DIRECTIONS


In a large skillet, heat the 1 tablespoon olive oil over medium heat. Stir in the corn and cook until soft (but not mushy), 3-5 minutes, stirring/tossing occasionally. Cool corn slightly and set aside.
Whisk together the lime zest, lime juice, vinegar, 1 tablespoon olive oil and garlic in a small bowl.
In a medium bowl, combine the tomatoes, cheese, cilantro and corn. Toss the salad with the vinaigrette and season with salt, pepper and sugar to taste.

Mmmm...sounds delicious and refreshing!

Great sample informative recipe tip. I like it and awesome post. Thanks for sharing.

Yammy!)
I like this recipe - Tomato Ricotta Salad
Try) Delicious!