Summer Corn Tomato Salad
Enjoy this delicious Summer Corn Tomato Salad, a fresh and light side dish with creamy dressing, perfect for summer BBQs and gatherings.
Ingredients
- 9-10 ears corn, grilled or boiled (cut off the cob)
- 1-2 cups cherry tomatoes
- 1 cup red cabbage, finely chopped
- 1 cup cilantro, chopped
- 4 oz Cotija cheese, crumbled, divided
- 2 jalapeno, finely diced
- 4-5 radishes, thinly sliced
Dressing:
- ¾ cup mayonnaise
- 2 lime, juiced, and zested
- 1 Tbsp. chili powder
- 2 tsp. cumin
- 1 tsp honey
- Salt and pepper
Instructions
- In a large pot, boil the ears of corn for 5 minutes (husks removed). For a charred flavor, rub the corn with mayonnaise and salt and pepper, and grill until charred. Either way, allow the cooked corn to cool; cut off the cob. Place in a large bowl.
- Add to the corn the cherry tomatoes (optional to cut in half), chopped cabbage, cilantro, jalapeno, radishes, and 1 cup of cheese.
- In a small bowl, make the dressing (mayonnaise, lime, chili powder, cumin, and salt and pepper to taste). Zest each lime, and then juice them; add to the dressing. Mix together.
- Pour the dressing over the corn mixture. Lightly toss.
- Garnish with a few cherry tomatoes and fresh cilantro. Sprinkle with more cheese (optional). Cover and chill until ready to serve!
Notes
Reposted from July 2020.
Nutrition Facts
Calories: 207kcal, Carbohydrates: 7g, Protein: 3g, Fat: 19g, Saturated Fat: 4g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 4g, Trans Fat: 0.04g, Cholesterol: 21mg, Sodium: 334mg, Potassium: 178mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1036IU, Vitamin C: 20mg, Calcium: 104mg, Iron: 2mg