Corn Salad with Queso Fresco

By á-47

Ingredients

• 8 ears corn or 4 cups frozen corn
• 8 oz. Queso Fresco, crumbled (2 cups)
• 1 cup finely chopped red sweet pepper (1 large)
• 1/2 cup fresh jalapeno chile pepper, seeded and finely chopped
• 1/4 cup olive oil
• 1/4 cup lime juice
• 2 Tbsp. finely snipped fresh cilantro
• 1/2 tea. salt
• 1/4 tea. pepper

Preparation

Step 1

Cut corn from cobs, if using. In a large saucepan, bring about 1/2" water to boiling. Place a steamer insert in the saucepan, not touching the water. Add corn to steamer basket. Cover and steam for 2-4 minutes or unti corn is crisp-tender.

In a large bowl, combine corn, queso fresco, sweet pepper, red onion, and jalapeno.

For dressing, ina screw-top jar, combine olive oil, lime juice, cilantro, salt and pepper. Cover and shake well.

Add dressing to corn mixture; toss gently to combine.

Chill for 2 hours before serving.