Corn Salad with Queso Fresco

Ok, it's Thursday & this recipe is part two from Tuesday's post.  It is flipping delicious & so easy to whip up!  Really the only thing I might add next time would be some black beans, for more color & an extra texture, but this dish is crunchy, creamy, & combines well with the Cilantro-Lime Vinaigrette.  Loved every bite of this dish, & so did my picky siblings, so that is saying something.  I brought it to our holiday BBQ on Monday & everyone loved it!  Sneak in one more BBQ this summer & make this corn salad.  You won't be sorry!

Corn Salad with Queso Fresco

Recipe tweaked from Our Best Bites by: Amber (Dessert Now, Dinner Later!)

• 4 large ears of corn, husked & rinsed (approximately 4 cups corn, when removed from ear)
• 1 large red bell pepper, seeded & small diced
• 1 jalapeno pepper, seeded & small diced
• 1 small red onion, finely diced
• 8-10 oz of queso fresco (by the Mexican cheeses)
• 1/2 recipe Cilantro-Lime Vinaigrette
• 1 large avocado, pitted, peeled & cubed
• Kosher salt & freshly ground pepper to taste

1. Grill ears of corn on the grill for about 10-15 minutes turning occasionally to prevent burning.  Make sure you get a nice char, but don't over-do it.  Allow corn to cool down slightly.
2. Cut peppers, & onion & place in a large bowl.  Cut corn off the cob & add to bowl.  Gently toss ingredients.  Crumble cheese & add Cilantro-Lime Vinaigrette.  Chill until ready to serve.
3. Right before serving gently toss in the avocado & season with salt & pepper.

*Serves 10-12

Ok, it's Thursday & this recipe is part two from Tuesday's post.  It is flipping delicious & so easy to whip up!  Really the only thing I might add next time would be some black beans, for more color & an extra texture, but this dish is crunchy, creamy, & combines well with the Cilantro-Lime Vinaigrette.  Loved every bite of this dish, & so did my picky siblings, so that is saying something.  I brought it to our holiday BBQ on Monday & everyone loved it!  Sneak in one more BBQ this summer & make this corn salad.  You won't be sorry!

Corn Salad with Queso Fresco

Recipe tweaked from Our Best Bites by: Amber (Dessert Now, Dinner Later!)

• 4 large ears of corn, husked & rinsed (approximately 4 cups corn, when removed from ear)
• 1 large red bell pepper, seeded & small diced
• 1 jalapeno pepper, seeded & small diced
• 1 small red onion, finely diced
• 8-10 oz of queso fresco (by the Mexican cheeses)
• 1/2 recipe Cilantro-Lime Vinaigrette
• 1 large avocado, pitted, peeled & cubed
• Kosher salt & freshly ground pepper to taste

1. Grill ears of corn on the grill for about 10-15 minutes turning occasionally to prevent burning.  Make sure you get a nice char, but don't over-do it.  Allow corn to cool down slightly.
2. Cut peppers, & onion & place in a large bowl.  Cut corn off the cob & add to bowl.  Gently toss ingredients.  Crumble cheese & add Cilantro-Lime Vinaigrette.  Chill until ready to serve.
3. Right before serving gently toss in the avocado & season with salt & pepper.

*Serves 10-12