Best Mexican Corn Tomato Salad Recipes

Mexican Corn & Tomato Salad image

Provided by PACE6634

Categories Mexican

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

3 ears corn, shucked
3 roma tomatoes, diced
1/2 bunch cilantro, chopped
2/3 cup red onion, diced
1 jalapeno, seeded and chopped
1 teaspoon minced garlic
2 tablespoons olive oil
1 tablespoon lime juice
salt, pepper, and lemon pepper seasoning to taste

Steps:

Place shucked corn in a glass pie plate or dish with 1/2 inch of water. Microwave on high for 5 minutes or until tender-crisp. Cool slightly, cut corn from cob and place it in a bowl.
Add remaining ingredients, and season to taste. I like to zap this for a few minutes in the microwave and serve it warm. The hubs likes it cold with corn chips.

Nutrition Facts : Calories 111.7, Fat 5.5, SaturatedFat 0.8, Sodium 4.3, Carbohydrate 15.9, Fiber 2.2, Sugar 4.4, Protein 2.6

Mexican tomato and corn salad image

Provided by Lynnda Cloutier @eatygourmet

Number Of Ingredients 9

- 1 tablespoon olive oil
- 1 1/2 cups fresh or frozen corn kernels
- 1 tablespoon each minced lime zest and fresh lime juice
- 1 tablespoon each white wine vinegar and olive oil
- 1 tablespoon minced garlic
- 2 cup halved grape or cherry tomatoes
- 1 cup crumbled queso fresco cheese
- 2 tablespoons chopped fresh cilantro
- salt, black pepper and sugar to taste

Steps:

heat 1 tablespoon oil in a large skillet over medium. Stir in corn and cook until soft, 3 to 5 minutes. Cool corn slightly, set aside.
Whisk together zest, lime juice, vinegar, 1 tablespoon oil, and garlic in a small bowl. Mix tomatoes, cheese, cilantro and corn into large bowl. Toss salad with vinaigrette, then season with salt, pepper, and sugar,. Serves six.