Tuesday, February 28, 2012

Queso Corn Salad

I cannot say enough good things about this salad. I love, love, love it. I could eat it everyday by itself or as a topping or as a salsa. Wonderful is what it is. Okay, I'm done! I served this on top of frozen fish sticks in a soft-tortilla with some shredded lettuce and salsa verde and my hubby couldn't get enough (my kids just had fish sticks). I can only imagine what it would be like with grilled fish or freshly battered fish. And like always, the longer it sits the better it is. I get this from a site I visit regulary www.ourbestbites.com and adapted it to my tastes.

1 bag of frozen corn or frozen roasted corn
1/2 red pepper, diced
1/2 red onion, diced
1 jalapeno, diced (de-seeded)
1/2 cup queso fresco cheese (or cotija), chopped
1 avocado, pitted, peeled and chopped
cilantro, 1/4 bunch chopped (more if you really like cilantro)
salt and pepper to taste

1/4 cup rice wine vinegar
1/4 cup vegetable oil
2 TBS sugar
1/2 cup Italian dressing
juice of 2 limes

Place 1 in of water in large stock pot or dutch oven. Bring to boil. And corn, boil for 3 minutes and drain. Mix dressing together in separate bowl. Place all ingredients except avocado in large bowl, pour dressing over and mix. Refigerate at least 30 minutes, overnight is best. Add avocado right before serving.

Tip: I sprinkle my avocados with Fruit Fresh after chopping and add avocado in the beginning and it doesn't turn brown. And at my local grocery story, queso fresco cheese is located by the fancy, gourmet cheeses, not the shredded cheese aisle.