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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

30 minutes

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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.

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