Fresh Corn, Tomato & Queso Casero® Salad


(4 servings, Prep. time: 25 minutes)



3 ears fresh corn, husks and silks removed

1 garlic clove, minced

3 tablespoons extra virgin olive oil

1 tablespoon + 1 teaspoon red wine vinegar

¼ teaspoon Dijon mustard

¼  teaspoon sea salt

1/8  teaspoon ground cayenne pepper

6 ounces El Mexicano® Queso Fresco Casero®, cut into cubes

1 cup halved cherry tomatoes

2 teaspoons chopped fresh oregano leaves

Large fresh spinach leaves for garnish (optional)


Preparation Method

1. Heat large covered saucepot of water to boiling over medium-high heat. Add corn and cook 4 to 5 minutes or until corn is tender; drain. When cool enough to handle, cut corn from cobs.

2. In large bowl, whisk together garlic, oil, vinegar, mustard, sea salt and cayenne. Add queso fresco Casero®, tomatoes, oregano and corn, and toss to combine. Let stand at least 10 minutes before serving. If not serving right away, cover and refrigerate. Serve garnished with spinach leaves, if desired.