Mexican Glorys® and Eclipse™ Tomato and Corn Salad Recipe

TIP: Using a spoon, remove some of the water from the Eclipse™ tomatoes to keep from becoming too water-y in the corn cups. For a fun presentation, rim your cups with a lime slice and dip into cayenne pepper.

Ingredients:

• 1 10.5-oz. container NatureSweet® Glorys® tomatoes
• 1 NatureSweet® Eclipse™ Tomatoes
• 2 cobs of corn
• 1/2 cup cotija cheese, queso fresco or feta cheese, craumbled
• 1/4 cup cilantro, chopped
• 1 tsp. chili powder
• 1/4 cup mayonnaise, in a squirt bottle
• 1 lime, cut into wedges

Instructions:

1. Preheat grill.
2. Place the Glorys® tomatoes on skewers. Slice Eclipse tomatoes in half and brush lightly with olive oil.
3. Grill the corn on the cob, skewered Glorys tomatoes, and sliced Eclipse™ tomatoes for about 3 minutes. Flip the tomatoes, and grill for another 2 minutes. Remove the tomatoes from the grill, but let the corn continue to grill for another 5-7 minutes, flipping once.
4. Remove the grilled tomatoes from the skewers, and place in a mixing bowl. Slice Eclipse tomatoes into cubes. Allow the corn to cool, and cut off the corn from the cob into the mixing bowl. Add the cheese, cilantro and chili powder, and combine well.
5. Serve the corn salad over your favorite greens or in hot dog buns for a fun vegetarian twist on a Mexican corn dog. Drizzle with some of the mayonnaise.
6. Garnish with a lime slice.

https://www.farmstarliving.com/mexican-glorys-eclipse-tomato-corn-salad