Fiesta Corn Salad over Tomato |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I tried and very much enjoyed Curried Corn Salad With Tomato, which I make regularly now. I decided to play around with it to come up with some other fun variations of it. Since I love Tex-Mex style food, I threw together this one. Another serving variation I use is to dice the tomatoes up and mix them into the salad, and then serve it all over greens. But it is really nice-looking served over a full tomato slice. I've been using frozen corn right now since that is all I have access to, but I am excited to try it with fresh as soon as I can! Ingredients:
1/4 cup mayonnaise or 1/4 cup salad dressing |
1/4 cup sour cream |
1 tablespoon salsa |
1 teaspoon taco seasoning |
1 teaspoon lime juice |
2 cups frozen corn |
1/2 green pepper, chopped |
1/2 sweet onion, chopped |
1 avocado, chopped |
8 tomatoes, slices |
3 tablespoons fresh cilantro or 3 tablespoons parsley, chopped |
Directions:
1. Combine mayonnaise, sour cream, salsa, taco seasoning, and lime juice in a bowl and mix well.
2. Prepare a skillet with non-stick cooking spray over medium-low heat. Add corn, green pepper, and sweet onion and saute until corn is warmed through.
3. Remove from heat and let cool before adding avocado.
4. Add corn mixture to the bowl containing the mayo mixture and combine well, until vegetables are well-coated.
5. Serve a scoop on top of each slice of tomato, garnishing with the cilantro or parsley.
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