Mexican Tomato and Corn Salad

Mexican Tomato and Corn Salad

Source: from melskitchencafe.com

*Note: Queso fresco cheese is a widely available Mexican cheese usually found in most supermarkets by the other cheeses - it is usually in a round, thick disc. If you can't find it or don't like it, feta cheese would make a unique and delicious substitution.
*Makes 4 cups

INGREDIENTS:

For the salad:

1 tablespoon olive oil

1 1/2 cups fresh or frozen corn kernels
2 cups halved grape or cherry tomatoes
1 cup crumbled queso fresco cheese
2 tablespoons chopped fresh cilantro
Salt, pepper and sugar to taste

For the dressing:

1 tablespoon freshly grated lime zest (zest the lime(s) before juicing)

1 tablespoon fresh lime juice
1 tablespoon white wine vinegar
1 tablespoon olive oil
1 tablespoon minced garlic (from about 3 garlic cloves)

DIRECTIONS:

In a large skillet, heat the 1 tablespoon olive oil over medium heat. Stir in the corn and cook until soft (but not mushy), 3-5 minutes, stirring/tossing occasionally. Cool corn slightly and set aside.

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

In a medium bowl, combine the tomatoes, cheese, cilantro and corn. Toss the salad with the vinaigrette and season with salt, pepper and sugar to taste.