Sunday, September 8, 2013

Mexican Tomato & Corn Salad

For the salad
1 Tbls olive oil
1 1/2 cups fresh or frozen corn kernels
2 cups halved cherry or grape tomatoes
1 cup crumbled queso fresco cheese
2 Tbls chopped fresh cilantro
salt, pepper, and sugar to taste

For the Dressing
1 Tbls grated lime zest
1 Tbls lime juice
1 Tbls white wine vinegar
1 Tbls olive oil
1 Tbls minced garlic

In a large skillet, heat the 1 Tbls olive oil over medium heat. Stir in the corn and cook until soft, but not mushy (3-5 minutes), stirring occasionally. Cool corn slightly and set aside.

Whisk together the lime zest, lime juice, vinegar, 1 Tbls 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.

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