Corn Salad with Queso Fresco is loaded with grilled corn, crisp onions and peppers, and creamy avocado, all topped with a homemade cilantro lime vinaigrette and generous helping of delicious queso fresco. A great side dish for your summer barbecue.

Corn Salad with Queso Fresco


Prep Time 20 minutes
Total Time 20 minutes
Yield 10 to 12 Servings


  • 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 queso fresco cheese (by the Mexican cheeses)
  • 1/2 recipe Cilantro Lime Vinaigrette (link to recipe in instructions)
  • 1 large avocado, pitted, peeled & cubed
  • Kosher salt & freshly ground pepper, to taste


  1. Grill ears of corn on over medium-high heat on a gas 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 and onion, and place in a large bowl. Cut corn off the cob and add to bowl. Gently toss ingredients. Crumble cheese and add Cilantro Lime Vinaigrette. Chill until ready to serve.
  3. Right before serving, gently toss in the avocado and season with salt and pepper.

Recipe Notes

Recipe lightly altered from Our Best Bites

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