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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)
- Servings Per Recipe 10,
- cal. (kcal) 164,
- Fat, total (g) 7,
- sat. fat (g) 1,
- carb. (g) 18,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 4,
- pro. (g) 8,
- vit. A (IU) 729,
- vit. C (mg) 28,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 44,
- sodium (mg) 129,
- Potassium (mg) 256,
- calcium (mg) 202,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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