11 July, 2015

Mexican Corn and Tomato Salad

Mexican Corn and Tomato Salad

Mexican Corn and Tomato Salad ingredients (10)
Makes about 8 servings
1 Tbsp freshly-grated lime zest
1 Tbsp freshly-squeezed lime juice
1 Tbsp white wine vinegar
1 Tbsp olive oil
2 tsp granulated garlic, more or less according to personal preference

Olive oil, for roasting corn
1 (16-oz / 453g) bag frozen Birds Eye® Pure & Simple Sweet Kernel Corn, defrosted and well drained
1-pint grape tomatoes, halved
Half of one (8-oz. / 226g) package Karoun Dairies' Queso Del Valle® Queso Blanco (cheese), crumbled, more or less according to personal preference
2 Tbsp chopped fresh cilantro
Lemon Pepper, to taste

Mexican Corn and Tomato Salad directions
Get ready
Assemble ingredients. If oven-roasting the corn, preheat oven.

Prepare vinaigrette
In a measuring glass, whisk together all of the Vinaigrette ingredients and set aside.

Roast corn
There are several ways to roast corn; use your preferred method. I use a version of Chef Rick Bayless' oven method.

Frozen corn, defrosted, drained and tossed with bit of olive oil is ready to oven-roast

Combine Salad ingredients
In a medium bowl, combine all of the Salad ingredients (roasted corn through Lemon Pepper). Pour over the vinaigrette dressing and toss lightly. Taste and adjust seasoning.

Serve Mexican Corn and Tomato Salad at room temperature.

Mexican Corn and Tomato Salad 

Mexican Corn and Tomato Salad notes
  • Adjust the vinaigrette to suit your family. I prefer 1 tsp granulated garlic to taste more cilantro; family prefers 2 tsp granulated garlic. Fresh minced garlic, or even puréed roasted garlic (recipe here) could also be used. 

  • Sometimes, I add a small amount of Kosher salt when roasting corn; however, I do not for this salad because I don't wish to overpower the lightly-salted cheese.

You might like

How To
Latin / Latin-style

No comments:

Post a Comment