Side Dishes

Mexican Tomato & Corn Salad

Name: Mexican Tomato & Corn Salad
Yield: 6 servings (4 cups)

This salad is best when fresh sweet corn is in season, but frozen kernels are an accessible substitute when the fresh stuff isn't at its prime.

Makes

6 servings (4 cups)

Total Time

30 minutes

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Ingredients

HEAT:

1 Tbsp. olive oil

1 ½ cups fresh or frozen corn kernels

WHISK:

1 Tbsp. each minced lime zest and fresh lime juice

1 Tbsp. each white wine vinegar and olive oil

1 Tbsp. minced fresh garlic

COMBINE:

2 cups halved grape or cherry tomatoes

1 cup crumbled queso fresco

2 Tbsp. chopped fresh cilantro

Salt, black pepper, and sugar to taste

Test Kitchen Approved

Instructions

Heat 1 Tbsp. oil in a large skillet over medium. Stir in corn and cook until soft, 3–5 minutes. Let corn cool slightly; set aside.

Whisk together zest, lime juice, vinegar, 1 Tbsp. oil, and garlic in a small bowl.

Combine tomatoes, cheese, cilantro, and corn in a large bowl. Toss salad with vinaigrette, then season with salt, pepper, and sugar.

Test Kitchen Approved

Nutritional Facts

Per serving

Calories: 144

% Daily Value*

Total Fat 8g 12%

Saturated Fat 3g 15%

Cholesterol 13mg 4%

Sodium 59mg 2%

% Daily Value*

Carbs 11g 3%

Fiber 2g 8%

Protein 6g

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

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Mexican Tomato & Corn Salad

Ingredients

Instructions

Nutritional Facts

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