Mexican Tomato and Corn Salad is a vibrant and refreshing dish that bursts with flavors and colors. Here's a simple recipe:
– 2 cups cherry tomatoes, halved – 1 cup corn kernels (fresh, canned, or frozen) – 1/4 cup red onion, finely chopped – 1 jalapeño pepper, seeded and minced (adjust to taste) – 1/4 cup fresh cilantro, chopped
Juice of 1 lime 1 tablespoon olive oil Salt and pepper to taste Optional: 1 avocado, diced
1. Prepare Ingredients: If using fresh corn, cook it until tender and let it cool. If using frozen corn, thaw it. In a large bowl, combine the cherry tomatoes, corn, red onion, jalapeño, and cilantro.
Make Dressing: In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
Combine: Pour the dressing over the tomato and corn mixture. Gently toss to coat everything evenly
Chill (optional): You can serve the salad immediately, but for best flavor, refrigerate it for at least 30 minutes to allow the flavors to meld together.
Serve: Just before serving, if using avocado, gently fold in the diced avocado. Adjust seasoning if necessary.
Garnish: You can garnish with additional cilantro leaves or a slice of lime for presentation.
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