Queso fresco is Spanish for “Fresh Cheese.”
Fresh Cheese is a traditional Mexican cheese which is a common ingredient in a wide range of dishes.
The cheese can be described as white, very soft, moist, and mild or a bit tangy in flavor.
It is also crumbly, making it ideal for crumbling over dishes like enchiladas or tostadas, filling for chili rellenos, or mixed into salads.
Queso fresco is a fresh cheese that’s best enjoyed within 3-6 days of buying it.
No need to grate. Just open the package and crumble the cheese.
A classic example of what fresh cheese should be: simple and delicious.
Try it now mixed in with this fresh Corn Salad.
Corn Salad with Queso Fresco
8 ears sweet corn or 4 cups frozen whole kernel corn
2 cups crumbled queso fresco (8 ounces)
1 cup finely chopped orange sweet pepper (1 large)
½ cup finely chopped white onion (1 medium)
1 fresh Jalapeño, seeded and finely chopped
¼ cup olive oil
¼ cup lime juice
½ teaspoon salt
¼ teaspoon freshly ground black pepper
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.
In a large bowl combine corn, queso fresco, sweet pepper, white onion, and chile pepper.
For dressing, in a screw-top jar combine olive oil, lime juice, cilantro, salt, and black pepper. Cover and shake well to combine.
Add dressing to corn mixture; toss gently to combine. Chill for 2 hours before serving.
Serve as a side dish or plate and enjoy the sweet corn and mild flavor of queso fresco alone.
Give Theses Corn Salads A Try
- Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad
- Smoked Turkey, Black Bean, Bell Pepper and Corn Salad
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