Monday, July 16, 2012

Mexican Tomato & Corn Salad

Want a healthy, summery, flavorful side dish? Look no further than this Tomato & Corn Salad! It's perfect with Mexican food, at a potluck or picnic, or just for something to make when you couldn't resist those beautiful ripe tomatoes at the grocery store... 

Recipe adapted from here.

1 tbsp olive oil
1 1/2 cups frozen corn kernels
2 cups quartered cherry tomatoes
1 cup crumbled queso fresco cheese
4 tbsp chopped fresh cilantro
salt, pepper, and sugar to taste

1 tbsp fresh lime zest
1 tbsp fresh lime juice
1 tbsp white wine vinegar
1 tbsp olive oil
1 1/2 tbsp minced garlic (about 4-5 garlic cloves)

1. Heat the olive oil over medium heat in a large skillet. Add in the corn and cook until soft, about 4-5 minutes. Set the corn aside to cool.
2. Whisk together the dressing ingredients in a bowl. 
3. In a separate bowl, combine the tomatoes, cheese, cilantro, and corn. 
4. Toss the salad with the dressing, and add salt, pepper, and sugar to taste. 

(heating olive oil)

(heating corn)

(tomatoes + cheese + cilantro)

(after adding corn)

(zested limes)

(dressing ingredients)

(mixing in the dressing)



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1 comment:

  1. This looks so delicious! I start law school in the fall and am stocking up on recipes that I'll be able to make during the semester- this one definitely makes the list!