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:
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.
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.
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.
Crumble in 8-10 ounces of queso fresco and add ½ of the cilantro lime vinaigrette. Chill in the refrigerator until ready to serve.
Toss in the avocado slices gently. Season with salt and pepper and serve.
This Corn Salad with Queso Fresco is a fresh and delicious salad. A perfect way to use up a batch of queso fresco. If you try it, make sure you tag #CookeMeRecipes in your insta pics!
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