Tuesday, July 5, 2011

Mexican Corn & Tomato Salad

Nothing says summer to me like fresh produce.  Seriously, there is no comparison to sweet, juicy corn picked straight from the garden or fresh, vine ripened tomatoes.  I've mentioned before that I wasn't a big fan of the summer, but I'll make an exception for fresh veggies.  ;-)  Oh yeah, and maybe one for watermelon too.

A few weeks ago I stumbled across this recipe on AllRecipes.com, and it was full of corn and tomatoes. In my attempt to lighten it up and because it just seems wrong to add butter to a salad, I made a little dressing with olive oil and lime juice and omitted the butter.  It gives your salad a little shine while using a healthy fat.  You get so much flavor from the fresh veggies, onion and cilantro that you don't need a ton of seasonings.

Another plus for the summer recipe is that you can do all of the "cooking" in the microwave, keeping your kitchen nice and cool.  I like to throw this together early in the day, let the flavors meld in the fridge and then nuke it in the microwave before serving at dinnertime.   The hubs prefers to eat it like a cold salsa with corn chips, but I like it warm.  Either way the salad is the ideal accompaniment to your favorite grilled meat.


3 ears of corn, shucked
3 Roma tomatoes, diced
1/2 bunch cilantro, chopped
2/3 c red onion, diced
1 jalapeno, seeded and chopped
1 tsp minced garlic
2 Tbsp olive oil
1 Tbsp lime juice
salt, pepper, and lemon pepper seasoning to taste

  1. Place shucked corn in a glass pie plate or dish with 1/2 inch of water.  Microwave on high for 5 minutes or until tender-crisp.  Cool slightly, cut corn from cob and place it in a bowl.
  2. Add remaining ingredients, and season to taste. I like to zap this for a few minutes in the microwave and serve it warm.  The hubs likes it cold with corn chips.
Adapted from: AllRecipes.com

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