For the salad:
- 4 Ears of cornlarge, husked & rinsed
- 1 Red bell pepperlarge, seeded & small diced
- 1 Jalapeño pepperseeded & small diced
- 1 Red onionsmall, finely diced
- 8-10 oz Queso fresco cheese
- 1 Avocadolarge, pitted, peeled & cubed
- Kosher Saltto taste
- Black pepperfreshly ground , to taste
For the cilantro lime vinaigrette:
- ⅓ cup Lime juice2-3 juicy limes
- ¼ cup Rice vinegar
- 4 cloves Garlic
- 1 tsp Kosher Salt
- 2 tsp Sugar
- 1 cup Canola oilor vegetable
- ½ cup Cilantrostems removed
Corn Salad with Queso Fresco
Corn Salad with Queso Fresco is a delicious Mexican inspired salad that I love to whip up for lunches any time I have a batch of queso fresco in my fridge. Queso fresco is a lovely light alternative to feta in salads and I think it tastes amazing paired with avocado, corn and jalapeno pepper in this recipe.
Start by grilling the corn ears until they are nicely charred. As the corn is grilling, prepare the cilantro lime vinaigrette by blending lime juice, vinegar, garlic, salt, and sugar in a food processor or blender. Add oil and cilantro. Assemble the salad by placing corn, peppers and onion in a large bowl. Crumble in the queso and add the cilantro lime dressing. Toss well to coat and add the avocado slices just before serving.
To make Corn Salad with Queso Fresco, you will need the following ingredients:
Steps to make Corn Salad with Queso Fresco
1 | Grill corn | 10 |
Grill 4 large ears of corn on a grill or grill pan for about 10-15 minutes over medium-high heat. Turn occasionally while cooking to prevent burning. Make sure the ears are nicely charred, but don't overcook them. Allow the corn ears to cool slightly. | ||
2 | Prepare dressing | 2 |
While the corn cooks, blend ⅓ cup of lime juice, ¼ cup of rice vinegar, 4 cloves of garlic, 1 teaspoon of salt and 2 teaspoons of sugar in a food processor or blender. Pour in 1 cup of oil in a slow steady stream while the blender is running. Add ½ cup of cilantro and continue to blend until fully incorporated. | ||
3 | Assemble salad | 2 |
Chop a large red bell pepper, the jalapeno pepper and red onion, and place in a large bowl. Cut the corn off each of the cobs and add it to the bowl. Toss the ingredients together gently. | ||
4 | Add queso fresco and dressing | 5 |
Crumble in 8-10 ounces of queso fresco and add ½ of the cilantro lime vinaigrette. Chill in the refrigerator until ready to serve. | ||
5 | Serve | |
Toss in the avocado slices gently. Season with salt and pepper and serve. | ||
Recipe Reviews
Sooo sour cause of the lime but I kinda love it haha.
Handsdown the most affordable and delicious salad you can make from home without much effort.
This was really good with some bread crumbs and quite filling.
Absolutely delicious very satisfying salad i'm going to be making it a lot
Didn't bother to add any garlic didn't want it to have that flavour but it was great even without the garlic.
I eat this every morning before I head to the gym, it's super refreshing and quick to make.
Great recipe thanks for sharing it with us i'm going to give it a 5 star :)
It's kinda zesty cause of the lemon but I really enjoyed it.
I feel healthier just looking at it, lol going to make it often.
My personal favorite queso fresco type thing on this website is this salad, it's very crunchy and delicious.
Love this salad though I decided not to add any avocado to mine and just put some sundried tomatos that were soaked in oil instead.
Best salad I've ever made from home without a doubt.
Not as tasty as the panzenella salad but it's pretty good.
This salad is so easy and delicious I'm in love with it for sure!
Brought this to work for lunch and it was very filling, really good queso fresco salad.
I love it! So delicious!
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