Mexican Corn Salad

Ingredients

For the salad:

• 1 tablespoon olive oil
• 1 ½ cups fresh or frozen corn kernels
• 2 cups halved grape or cherry tomatoes
• 1 cup crumbled queso fresco cheese
• 2 tablespoons chopped fresh cilantro
• Salt, pepper and sugar to taste

For the dressing:

• 1 tablespoon freshly grated lime zest, zest the lime(s before juicing)
• 1 tablespoon fresh lime juice
• 1 tablespoon white wine vinegar
• 1 tablespoon olive oil
• 1 tablespoon minced garlic, from about 3 garlic cloves

Instructions 

• In a large skillet, heat the 1 tablespoon olive oil over medium heat. Stir in the corn and cook until soft (but not mushy), 3-5 minutes, stirring/tossing occasionally. Cool corn slightly and set aside.
• Whisk together the lime zest, lime juice, vinegar, 1 tablespoon olive oil and garlic in a small bowl.
• In a medium bowl, combine the tomatoes, cheese, cilantro and corn. Toss the salad with the vinaigrette and season with salt, pepper and sugar to taste.