Thursday, June 1, 2017

Mexican Corn & Tomato Salad

I made this delicious salad a few weeks ago; I've really been slacking in the blogging department lately.  Anyway, I loved the flavors of this salad- which is basically Esquites (Mexican Corn Salad) with tomatoes thrown in, and more cheese.  (Weirdly enough, I blogged about Esquites a year plus one day ago!)

Just make this, ok?  It's summertime, and you need salads like this; it'd delicious and easy and there's veggies.  So just do it.

Mexican Corn & Tomato Salad
adapted from Mel's Kitchen Cafe

For the salad:
1 tablespoon olive oil
1 1/2 cups fresh or frozen (thawed at room temp) corn kernels
2 cups halved grape or cherry tomatoes
1 cup crumbled queso fresco cheese, or feta
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)

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.
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.
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