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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.

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Ingredients

HEAT:

WHISK:

COMBINE:

Instructions

Heat 1 Tbsp. oil in a large skillet over medium. Stir in corn and cook until soft, 3–5 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

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