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Mexican Tomato and Corn Salad

Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 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 

  • 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.

Notes

Cheese: 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.