Wednesday, February 2, 2011

mexican corn salad

queso fresco is a mexican cheese that separates into small curds. it can be used in salad, soups, quesadillas, etc. however, it does not melt the same way that normal cheese does. this is a corn salad that is curds of queso fresco in it and a lime dressing

Corn Salad with Queso Fresco

8 ears of sweet corn or 4 cups frozen corn kernels
8 oz. of purchased queso fresco, crumbled
1 cup finely chopped red sweet pepper
1/2 cup finely chopped red onion
1 fresh jalepeno, seeded and finely chopped
1/4 cup of olive juice
1/4 cup of lime juice
2 tablespoons of finely chopped cilantro
1/2 teaspoon of salt
1/4 teaspoon freshly ground black pepper

1. Cut corn from cobs, if using fresh corn. In a large saucepan, bring 1/2 inch of water to a boil. Place a steamer inset in the saucepan that does not touch the water. Add the corn. Cover and steam for 2-4 minutes.
2. In a large bowl, combine corn, queso fresco, sweet pepper, onion, and jalepeno.
3. For dressing, combine olive oil, lime juice, cilantro, salt, and black pepper. Cover and shake well.
4. Add dressing to corn mixture, toss, and gently combine. Chill for two hours before serving.

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