Corn Salad with Queso Fresco
ACTIVE: 40 minutes TOTAL: 2 hours 40 minutes
This colorful, slightly spicy corn salad is best topped with queso fresco; if you can't find
this type of Mexican cheese at the grocery store, you can substitute feta in its place.
8 ears corn or 4 cups frozen corn
2 cups crumbled queso fresco ( 8 ounces)
1 cup finely chopped red bell pepper ( 1 large)
1/2 cup finely chopped red onion ( 1 medium)
1 fresh jalapeño pepper, seeded and finely chopped (optional)
1/4 cup olive oil, divided
1/4 cup lime juice
2 tablespoons finely snipped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Cut corn from cobs, if using. Bring about 1/2 inch water to boiling in a large saucepan.
Place a steamer insert in the saucepan so the bottom doesn't touch the water. Add corn to
steamer insert. Cover and steam for 2 to 4 minutes or until corn is crisp-tender.
2. In a large bowl, combine corn, queso fresco, bell pepper, red onion and, if desired,
3. In a screw-top jar, combine oil, lime juice, cilantro, salt and pepper. Cover and shake well
4. Add dressing to corn mixture; toss gently to combine. Chill for 2 hours before serving.
Calories 164, Fat 7g (sat 1g), Cholesterol 0mg, Carbs 18g, Total sugars 4g, Protein 8g,
Fiber 2g, Sodium 129mg, Potassium 256mg.