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Corn Salad with Tomato and Tortilla

  • Prep 15 min
  • Total 15 min
  • Ingredients 10
  • Servings 4

Ingredients

Dressing:

1
crushed garlic clove
2
tablespoons chopped, fresh cilantro
2
tablespoons lemon juice
1
tablespoons fruit vinegar
Salt and pepper to taste

Salad:

3
cups fresh corn kernels, almost 4 corn ears, cooked
1
avocado, peeled and sliced
1/2
cup, julienne cut red onions
2
cups tortilla chips
3
cups of cherry tomatoes, halved

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

If you don’t like one of the ingredients I'm using in this recipe, you can substitute it for another one, or simply exclude it, like I do on many occasions.

This corn salad with tomato and tortilla is simple, easy to prepare and made with ingredients you probably already have in your pantry. Corn, known in Spanish as choclo and elote, is one of my favorite ingredients to cook and eat in the summer because it is delicious and versatile. One of my favorite ways of eating it is simply roasting it on the grill with butter and salt, but I also like to prepare Envueltos de Choclo, Arepas de Choclo, soups, salads and much more. I added cherry tomatoes to this salad, because they add an intense color and freshness to the salad, that along with the creamy avocado and crunchy tortillas create a wonderful combination of textures and flavors. This corn, tomato and tortilla salad is an excellent accompaniment for main dishes of the summer, especially roasted meat, chicken or seafood. ¡Buen provecho!

Directions

  • 1 Prepare the dressing by combining the garlic, cilantro, lemon juice, fruit vinegar, salt and pepper in a small bowl and mixing well.
  • 2 In a large bowl, place the corn, tomatoes, avocado and onions.
  • 3 Add the dressing and mix well. Add the tortilla chips and serve immediately.

This corn salad with tomato and tortilla is simple, easy to prepare and made with ingredients you probably already have in your pantry. Corn, known in Spanish as choclo and elote, is one of my favorite ingredients to cook and eat in the summer because it is delicious and versatile. One of my favorite ways of eating it is simply roasting it on the grill with butter and salt, but I also like to prepare Envueltos de Choclo, Arepas de Choclo, soups, salads and much more. I added cherry tomatoes to this salad, because they add an intense color and freshness to the salad, that along with the creamy avocado and crunchy tortillas create a wonderful combination of textures and flavors. This corn, tomato and tortilla salad is an excellent accompaniment for main dishes of the summer, especially roasted meat, chicken or seafood. ¡Buen provecho!

Rate and Comment

Erica Dinho Erica Dinho
September 27, 2016

This corn salad with tomato and tortilla is simple, easy to prepare and made with ingredients you probably already have in your pantry. Corn, known in Spanish as choclo and elote, is one of my favorite ingredients to cook and eat in the summer because it is delicious and versatile. One of my favorite ways of eating it is simply roasting it on the grill with butter and salt, but I also like to prepare Envueltos de Choclo, Arepas de Choclo, soups, salads and much more. I added cherry tomatoes to this salad, because they add an intense color and freshness to the salad, that along with the creamy avocado and crunchy tortillas create a wonderful combination of textures and flavors. This corn, tomato and tortilla salad is an excellent accompaniment for main dishes of the summer, especially roasted meat, chicken or seafood. ¡Buen provecho!