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Corn Salad with Queso Fresco

Makes: 10 to 12 servings
Prep 40 mins Chill 2 hrs
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,
  • chol. (mg) 0,
  • sat. fat (g) 1,
  • carb. (g) 18,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • 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 (g) 44,
  • Cobalamin (Vit. B12) (g) 0,
  • 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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