Description
This Sweet Corn and Tomato Salad is a refreshing and colorful dish that is perfect for summer gatherings or as a light side. Grilled sweet corn, juicy cherry tomatoes, and crunchy bell pepper are tossed with Mexican-inspired seasonings and topped with creamy queso fresco.
Ingredients
Units
Scale
Sweet Corn Salad:
- 4 ears sweet corn
- 2 cups cherry tomatoes, halved
- 1 green bell pepper, seeded and chopped
- 1/2 lime, juiced
- 1/2 teaspoon cumin
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic salt
- 1/4 cup chopped green onions
- 1/4 cup Queso fresco, or other Mexican crumbling cheese
Instructions
- Soak the Corn: Soak the unshucked ears of sweet corn in water for 20 minutes to prevent burning.
- Grill the Corn: Pat dry the corn, then grill for 25-30 minutes, rotating every 10 minutes.
- Prepare Vegetables: Chop tomatoes and bell pepper, place in a bowl.
- Combine Ingredients: Husk and cut corn off the cob, add to bowl. Season with cumin, pepper, garlic salt, and lime juice. Mix well.
- Finish and Serve: Add green onions and queso fresco. Garnish with cilantro if desired.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 126 kcal
- Sugar: 7g
- Sodium: 262mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
