Corn Salad with Queso Fresco

Corn Salad with Queso Fresco Enlarge Image
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Makes:
10 servings
Prep:
40 mins
Chill:
2 hrs
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Corn Salad with Queso Fresco

Ingredients
8
ears sweet corn or 4 cups frozen whole kernel corn
2
cups crumbled queso fresco (8 ounces)
1
cup finely chopped red sweet pepper (1 large)
1/2
cup finely chopped red onion (1 medium)
1
fresh jalapeno chile pepper, seeded and finely chopped (optional)
1/4
cup olive oil
1/4
cup lime juice
2
tablespoons finely snipped fresh cilantro
1/2
teaspoon salt
1/4
teaspoon freshly ground black pepper

Directions

  1. Cut corn from cobs, if using. In a large saucepan bring about 1/2 inch water to boiling. Place a steamer insert in the saucepan so 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, sweet pepper, red onion, and, if desired, chile pepper.
  3. For dressing, in a screw-top jar combine olive oil, lime juice, cilantro, salt, and black pepper. Cover and shake well to combine.
  4. Add dressing to corn mixture; toss gently to combine. Chill for 2 hours before serving.

Nutrition Facts

(Corn Salad with Queso Fresco)
    Per serving:
  • 164 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 0 mg chol.,
  • 129 mg sodium,
  • 18 g carb.,
  • 2 g fiber,
  • 4 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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