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Corn Salad with Queso Fresco

Prep Time 20 minutes
Total Time 20 minutes
Servings 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


  • 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.
  • 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.
  • Right before serving, gently toss in the avocado and season with salt and pepper.


Recipe lightly altered from Our Best Bites
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