Corn Salad With Queso Fresco - Ensalada De Choclo

Recipe by Lavender Lynn
READY IN: 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 3
    cups cooked corn kernels (frozen Andean choclo, if possible)
  • 1
    red pepper, finely chopped
  • 1
    red onion, finely chopped
  • 8
    ounces queso fresco (queso blanco, farmers cheese, or other fresh, unaged white cheese)
  • 3
    tablespoons vegetable oil or 3 tablespoons olive oil
  • 2
    tablespoons cilantro, minced
  • salt and pepper, to taste

DIRECTIONS

  • 1.Whisk lime juice into oil and season with salt and pepper.
  • 2.Gently toss all ingredients together. Taste and season with salt and pepper as desired.
  • 3.Serve chilled.