Corn Salad with a Lime Vinaigrette

25 minutes Prep Time
8 Servings

This colorful corn salad is more than a pretty dish. It is flavorful and refreshing with an easy to make lime vinaigrette. A great side dish for tacos, enchiladas, fajitas and so much more! A true taste of summer you can enjoy anytime of the year thanks to our tomatoes that are picked at the peak of ripeness from the vine and steam sealed to preserve that true tomato flavor.

Ingredients

  • 4 cups whole kernel corn, about 5 ears of fresh cut from the cob or frozen corn
  • 1 tablespoon olive oil
  • 1/2 small red onion, finely diced
  • 4 green onions, chopped
  • 1 jalapeno pepper, seeded and finely diced
  • 1/2 cup fresh cilantro, chipped
  • 1 (14.5 ounce) can Tuttorosso® Petite Diced Tomatoes, drained well
  • 1/2 cup cojita cheese, plus more for garnish
  • 3 tablespoons fresh lime juice, about 2 limes
  • 1/4 teaspoon sugar, or honey
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon ancho chili powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 cup olive oil

Instructions

Step one

If using frozen corn, there is no need to thaw first. It will take a bit longer to char than if you are using fresh.

Step two

Heat oil in a large skillet over high heat. Add the corn and stir. Cook for 3-5 minutes until corn begins to char.

Step three

Transfer cooked corn to a large bowl and cool for a few minutes.

Step four

To the corn add the red onion, green onion, jalapeno, cilantro, drained tomatoes, and cojita cheese.

Step five

In a small bowl, whisk together the remaining ingredients for the vinaigrette. Whisk vigorously to incorporate and slightly emulsify. Pour vinaigrette over the vegetables and combine. Taste for seasoning and adjust for lime juice, salt, or pepper. Refrigerate until ready to serve.

Step six

When ready to serve, garnish with more cojita cheese and fresh cilantro

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