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Mexican Tomato and Corn Salad

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 6 Servings
Course: Salad
Cuisine: Mexican

Ingredients

For the salad:
  • 1 1 tablespoon olive oil
  • 1 ½ 1 ½ cups fresh or frozen corn kernels
  • 2 2 cups halved grape or cherry tomatoes
  • 1 1 cup crumbled queso fresco cheese
  • 2 2 tablespoons chopped fresh cilantro
  • salt pepper and sugar to taste
For the dressing:
  • 1 1 tablespoon freshly grated lime zest zest the lime(s before juicing)
  • 1 1 tablespoon fresh lime juice
  • 1 1 tablespoon white wine vinegar
  • 1 1 tablespoon olive oil
  • 1 1 tablespoon minced garlic  from about 3 garlic cloves

Instructions

    Cup of Yum
  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.

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.

Nutrition Information

Serving 1 Serving Calories 148kcal (7%) Carbohydrates 11g (4%) Protein 6g (12%) Fat 10g (15%) Saturated Fat 3g (15%) Cholesterol 14mg (5%) Sodium 165mg (7%) Fiber 1g (4%) Sugar 4g (8%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories

% Daily Value*

Serving 1 Serving
Calories 148kcal 7%
Carbohydrates 11g 4%
Protein 6g 12%
Fat 10g 15%
Saturated Fat 3g 15%
Cholesterol 14mg 5%
Sodium 165mg 7%
Fiber 1g 4%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.