Corn Salad with Queso Fresco


Toss together a corn salad with a fun south of the border twist. This Mexican queso-studded salad is the perfect side dish for tacos, quesadillas, and more.

Corn Salad with Queso Fresco
Photo: Jason Donnelly
Prep Time:
40 mins
Cook Time:
2 mins
Chill Time:
2 hrs
Total Time:
2 hrs 42 mins


  • 8 ears sweet corn or 4 cups frozen whole kernel corn

  • 2 cup crumbled queso fresco (8 ounces)

  • 1 cup finely chopped red sweet pepper (1 large)

  • ½ cup finely chopped red onion (1 medium)

  • 1 fresh jalapeño chile pepper, seeded and finely chopped (optional)

  • ¼ cup olive oil

  • ¼ cup lime juice

  • 2 tablespoon finely snipped fresh cilantro

  • ½ teaspoon salt

  • ¼ teaspoon freshly ground black pepper


  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 (per serving)

164 Calories
7g Fat
18g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 164
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 5%
Sodium 129mg 6%
Total Carbohydrate 18g 7%
Total Sugars 4g
Protein 8g
Vitamin C 28.3mg 142%
Calcium 201.9mg 16%
Iron 1.8mg 10%
Potassium 256mg 5%
Folate, total 44.4mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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