Mexican Corn and Tomato Salad

Mexican Corn and Tomato Salad

Mexican Corn and Tomato Salad ingredients (10)

Makes about 8 servings

Vinaigrette
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

Salad

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

Serve Mexican Corn and Tomato Salad at room temperature.

Adapts Mel's Kitchen Cafe adaptation of Cuisine at Home Magazine, April 2012

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. 

• Grilled fresh corn would be great in this salad. To yield 2 cups fresh corn kernels, and based upon reading other recipes, I estimate 2 to 2.5 medium-size ears of fresh corn will be needed. For tips about selecting and storing fresh corn, click here.   

• 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.

• Other creamy Mexican cheeses can be used here (e.g., queso fresco). For the family cheesemonger, here's an article by Nora Singley about making your own queso fresco at The Kitchn.

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Index

corn
How To

Latin / Latin-style

Salads

tomato