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!