Ingredients

  • 1 Tbsp olive oil
  • 1½ cups fresh or frozen corn kernels
  • 2 cups halved grape or cherry tomatoes
  • 1 cup crumbled queso fresco cheese
  • 2 Tbsp chopped fresh cilantro
  • 1 Tbsp freshly grated lime zest
  • 1 Tbsp fresh lime juice
  • 1 Tbsp white wine vinegar
  • 1 Tbsp olive oil
  • 1 Tbsp minced garlic (3 cloves)

Steps

  1. In a large skillet, heat one teaspoon olive oil over medium heat.
  2. Stir in the corn and cook until soft, 3-5 minutes, stirring occasionally.
  3. Cool corn slightly and set aside.
  4. Whisk together the lime zest, lime juice, vinegar, one teaspoon olive oil and garlic in a small bowl.
  5. 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.