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Corn and Tomato Salad Recipe

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This recipe for Corn and Tomato Salad, by , is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, September 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 ears yellow corn, shucked (about 3 c. frozen)
1 pint cherry tomatoes, halved
1/2 c. diced Monterey Jack cheese
3/4 c. diced red onion
2 T. vegetable oil
2 t. lime juice
1/2 t. cumin
1/2 t. sugar
1/4 t. salt
1 garlic clove, crushed
cilantro sprigs, optional

Directions:
Directions:
1. Bring large pot of salted water to boil. Cook corn 4 minutes. Cool. When cool enough to handle, cut kernels from cobs over large bowl.
2. Add tomateos, cheese and onion. Toss to combine.
3. Combine oil, lime juice, cumin, sugar, salt and garlic in smal bowl. Whisk to combine well. Pour over vegetable and toss to combine. Garnish with cilantro sprigs if desired. Makes 5 1/4 c. cups.

Number Of Servings:
Number Of Servings:
5 1/4 c.
Personal Notes:
Personal Notes:
If using frozen corn, cook first and then cool.

 

 

 

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