(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)
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.