Ingredient Notes
Jalapenos – Jalapenos add a nice kick to this salad, but if you prefer less spice, feel free to leave them out. It’s equally great without them. Fresh Corn Cobs – If fresh corn isn’t in season or you’d prefer a time-saver, you can find pre-schucked ready-to-eat corn cobs in the produce section of some grocery stores. Frozen fresh corn also works great! I would not recommend canned corn for this recipe. If I’m being completely honest, I use a bag of frozen fresh corn most often. You don’t need to even cook it- I just thaw it in the refrigerator. Queso Fresco – Queso fresco is a crumbly, white Mexican cheese. It is readily available in most grocery stores and comes vacuum packed in about a 4-inch wheel. Look for it near the pre-packaged sliced cheeses, near other Latin cheese. Cotija is a similar cheese and they can be used here interchangeably. If you aren’t able to find those options, feta would be great in a pinch! Lime-Cilantro Vinaigrette – Note that this salad only calls for about half a recipe of dressing. The leftover dressing makes a great marinade, especially for fish tacos!
How to Make Corn Salad with Queso Fresco
Serving Suggestions
This corn salad pairs well with other Latin-inspired dishes as well as any traditional barbecue fair. Here are some ideas to pull a whole meal together:
The leftover Cilantro-Lime Vinaigrette makes a fantastic marinade, especially for fish tacos (See Lime-Cilantro Vinaigrette post for instructions). It would also be fantastic for marinading chicken breasts or steak. Lime-Chili Rubbed Flank Steak Taco Chicken served in tortillas or over rice. Chicken or Steak Fajitas Quick and Easy Black Beans Brazilian Lemonade
If I’m only using half of the Lime-Cilantro Vinaigrette, do I have to make the full recipe? I call for a full recipe of the vinaigrette so you can dress the salad to taste, which might be a little more than half a batch for some. It’s also easier to blend the full amount in your blender. If you think you’d rather not have leftover dressing, feel free to halve it. Does this corn salad need to be refrigerated before serving? Serve it right away or make it ahead and store it in an air-tight container in the fridge until ready to serve. Can I make the dressing ahead of time? Of course! Make the dressing up to a day or two before if desired. Just remember that lime juice will mellow over time, so you might need an additional squeeze of fresh lime juice to the corn salad right before serving.
Did You Make This?
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