Sunny Corn and Tomato Salad
(Adapted from May 2023 Southern Living Magazine)
Ingredients:
1 pint cherry tomatoes, halved
Avocado or olive oil spray
1 (10 oz.) package frozen corn
3 tablespoons chopped cilantro
2 tablespoons fresh lime juice
2 tablespoons olive oil
2 tablespoons mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
Handful of salad greens (optional)
Slices of lime for serving and squeezing
Directions:
Place tomatoes in a salad bowl.
Spray an iron skillet with avocado or olive oil spray.
Pour corn into skillet and cook over medium, stirring a few times, until corn looks lightly toasted and slightly browned, about five minutes.
Remove corn from pan and add to tomatoes in salad bowl.
Add chopped cilantro to tomatoes and corn.
Set salad bowl aside and allow corn to cool while you make dressing.
Make dressing by whisking lime juice, olive oil and mayonnaise together.
Add dressing, salt and pepper to corn, tomatoes and cilantro and stir to combine.
If using, put salad greens on a serving plate and place corn and tomato salad on top.
Serve with lime slices.
