Mexican Tomato And Corn Salad Recipes

MEXICAN-STYLE CORN SALAD

Steps:

• Combine the sweetcorn, onion, tomatoes and coriander in a large bowl. Make the dressing by whisking the lime juice into the olive oil and add the honey. Season to taste and pour over the corn salad. Toss to coat everything before serving.

MEXICAN TOMATO AND CORN SALAD

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.

MEXICAN CORN & TOMATO SALAD

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.

FRESH TOMATO AND CORN SALAD

Steps:

• Wash tomatoes and remove leaves, cut into bite sized pieces or slices Tear basil leaves into small pieces Combine basil, tomato and corn in a bowl Drizzle with balsamic vinegar and good olive oil, to taste.
• Stir.
• Let chill for 1 hour for flavor mix, or serve immediately for freshest presentation.
• Stir before serving.

MEXICAN TOMATO SALAD

Steps:

• Combine all vegetables and herbs in a bowl.
• Combine vinegar, salt, pepper, and oil.
• Pour dressing over vegetables and mix gently.
• Allow to marinate 1 1/2 to 2 hours in refrigerator.