Spicy Tomato and Corn Salad (Ensalada de Tomate y Maíz Picante)
Ensalada de Tomate y Maíz Picante is a refreshing and spicy salad that originates from Minorcan cuisine. This vibrant dish is perfect for a summer gathering or as a side dish for a barbecue.
Ingredients
- 4 large tomatoes, diced
- 1 cup of corn kernels
- 1 red onion, finely chopped
- 1 jalapeño pepper, seeded and diced
- 1/4 cup of fresh cilantro, chopped
- 2 tablespoons of olive oil
- 2 tablespoons of lime juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine the diced tomatoes, corn kernels, chopped red onion, diced jalapeño pepper, and chopped cilantro.
- In a small bowl, whisk together the olive oil, lime juice, salt, and pepper.
- Pour the dressing over the tomato and corn mixture and toss gently to combine.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 0 minutes
- Total time:
- 15 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 3g
- Fat
- 7g
Supplies
Large mixing bowl Small mixing bowl Whisk
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the Ensalada de Tomate y Maíz Picante as a side dish with grilled chicken or fish. It also pairs well with tortilla chips for a light and refreshing appetizer.
Tips & tricks
For a milder version, remove the seeds from the jalapeño pepper before dicing.
Cost
$8