Description
Mexican-inspired corn and tomato salad delivers fresh summer flavors with crisp vegetables and zesty lime dressing. Sweet corn kernels and juicy tomatoes create a light, refreshing side dish perfect for backyard gatherings.
Ingredients
Scale
Main Ingredients:
- 3 cups fresh corn kernels
- 2 cups cherry tomatoes
- 1/2 cup red onion
Herbs:
- 1/4 cup fresh basil
- 1/4 cup fresh cilantro
Dressing:
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon cumin
Instructions
- Extract sweet corn kernels and slice cherry tomatoes in half, creating a vibrant base for the salad.
- Finely dice red onion and chop fresh basil and cilantro, ensuring even distribution of herbs throughout the mixture.
- Create a zesty dressing by whisking together olive oil, tangy lime juice, apple cider vinegar, and a touch of honey for balanced sweetness.
- Season the dressing with salt, freshly ground black pepper, and ground cumin, blending ingredients until smooth and well incorporated.
- Gently fold the prepared dressing into the corn and tomato mixture, coating each ingredient with the aromatic vinaigrette.
- Refrigerate the salad for 30 minutes at 40°F, allowing flavors to mingle and intensify.
- Before serving, give the salad a quick toss to redistribute the dressing and herbs, presenting at cool room temperature or chilled.
Notes
- Swap corn with grilled or roasted kernels for a smoky depth of flavor that elevates the entire dish.
- Opt for seasonal, ripe tomatoes to ensure maximum sweetness and vibrant color in the salad.
- Add crumbled feta or queso fresco for a creamy, tangy element that complements the fresh ingredients.
- Make this salad gluten-free and vegan by using agave instead of honey and skipping any cheese additions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 140 kcal
- Sugar: 6 g
- Sodium: 290 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg