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SOUTHWESTERN TOMATO AND CORN SALAD

A bright vinaigrette bumped up with shallot  and jalapeño- plays off the sweetness of produce.

If queso fresco is unavailable , you can substitute farmer’ s cheese or a mild feta.

1-1/2 pounds ripe mixed tomatoes, cored or not

Salt and pepper

1 ear corn, kernels cut from the cob

1/4 cup extra – virgin olive oil

1 tbsp minced shallot

1 tbsp minced jalapeno chile

2 tsp lime juice

2 ounces queso fresco, crumbled (1/2 cup)

2 tbsp fresh cilantro leaves

1. Cut and Arrange tomatoes on large shallow platter, alternating colors. Season with salt and pepper to taste.

Sprinkle corn over top.

2. Whisk oil, shallot, jalapeño, lime juice, 1/2 tsp salt, and 1/4 tsp pepper together in medium bowl. Spoon dressing evenly over tomatoes. Sprinkle with queso fresco and cilantro. Serve.