Mexican Tomato and Corn Salad

Mexican Tomato and Corn Salad is a meatless recipe built around olive oil, fresh or frozen corn kernels and halved grape or cherry tomatoes. Plan on 6 Servings and about 20 minutes.

• Yield 6 Servings
• Ready in 20 minutes
• Prep 15 minutes
• Cook 5 minutes

Ingredients

For the salad

• 1 tablespoon olive oil
• 1 ½ 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

Instructions

1. 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.
2. Whisk together the lime zest, lime juice, vinegar, 1 tablespoon olive oil and garlic in a small bowl.
3. 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.

Dress it just before it goes to the table so the leaves stay crisp.