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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Corn and Tomato Salad Recipe

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This recipe for Corn and Tomato Salad is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 ears yellow corn, shucked (about 3 c. frozen)
1 pint cherry tomatoes, halved
½ c. diced Monterey Jack cheese
¾ c. diced red onion
2 T. vegetable oil
2 tsp. lime juice
½ tsp. cumin
½ tsp. sugar
¼ tsp. salt
1 garlic clove, crushed
cilantro sprigs, optional
jalapeno, minced, 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 (and jalapeno, if using) in small bowl. Whisk well to combine. Pour over vegetable mixture and toss to combine. Garnish with cilantro sprigs if desired.
Number Of Servings:
Number Of Servings:
5 1/4 c.
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
If using frozen corn, cook first and then cool.

 

 

 

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