Mexican Tomato & Corn Salad

Side Dishes

Mexican Tomato & Corn Salad

This salad is best when fresh sweet corn is in season, but frozen kernels are an accessible substitute when the fresh stuff isn't at its prime.


6 servings (4 cups)

Total Time

Print Recipe

Share Recipe






Heat 1 Tbsp. oil in a large skillet over medium. Stir in corn and cook until soft, 35 minutes. Let corn cool slightly; set aside.

Whisk together zest, lime juice, vinegar, 1 Tbsp. oil, and garlic in a small bowl.

Combine tomatoes, cheese, cilantro, and corn in a large bowl. Toss salad with vinaigrette, then season with salt, pepper, and sugar.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 144

% Daily Value*

Total Fat 8g 12%

Saturated Fat 3g 15%

Cholesterol 13mg 4%

Sodium 59mg 2%

Carbs 11g 3%

Fiber 2g 8%

Protein 6g

*Percent Daily Values are based on a 2,000 calorie diet.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Get 4 Free Digital Books!