Best 2 Corn Salad With Queso Fresco Ensalada De Choclo Recipes

In the realm of culinary delights, corn salad with queso fresco, known as ensalada de choclo in Spanish, stands out as a vibrant and refreshing dish that tantalizes the taste buds. Originating from the vibrant culinary traditions of Latin America, this salad is a harmonious blend of sweet corn, creamy queso fresco, crisp red onions, and a zesty dressing that awakens the senses. It's a versatile dish that can be enjoyed as a light and refreshing appetizer, a delightful side dish, or even as a flavorful main course for vegetarians and vegans. This article presents a collection of carefully curated recipes that explore the diverse culinary expressions of corn salad with queso fresco, offering a range of options to suit every palate and preference.

Check out the recipes below so you can choose the best recipe for yourself!

FRESH CORN SALAD

Fresh Corn Salad image

Take advantage of summer's seasonal bounty with Ina Garten's easy Fresh Corn Salad recipe from Barefoot Contessa on Food Network, made with fresh basil.

Provided by Ina Garten

Categories side-dish

Time 13m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

Steps:

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

CORN SALAD WITH QUESO FRESCO - ENSALADA DE CHOCLO

Corn Salad With Queso Fresco - Ensalada De Choclo image

This salad is accompanies many Latin meals. It has a simple lime dressing that allows the fresh flavors of the ingredients to shine. Corn, onions, cilantro, red pepper, and cubes of queso fresco (farmer's cheese) are tossed with a little bit of vegetable oil, lime juice, salt and pepper. If you can find frozen Andean choclo corn at your local Latin grocery, it is fantastic in this light, refreshing, and nutritious salad.

Provided by Lavender Lynn

Categories Cheese

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

3 cups cooked corn kernels (frozen Andean choclo, if possible)
1 red pepper, finely chopped
1 red onion, finely chopped
8 ounces queso fresco (queso blanco, farmers cheese, or other fresh, unaged white cheese)
3 tablespoons vegetable oil or 3 tablespoons olive oil
1 lime, juice of
2 tablespoons cilantro, minced
salt and pepper, to taste

Steps:

1.Whisk lime juice into oil and season with salt and pepper.
2.Gently toss all ingredients together. Taste and season with salt and pepper as desired.
3.Serve chilled.

Tips:

Choose the freshest corn possible. Fresh corn has a sweeter flavor and a more tender texture.
If you can't find queso fresco, you can substitute feta cheese or crumbled cotija cheese.
To make the corn salad ahead of time, simply combine the corn, tomatoes, onion, and cilantro in a bowl and refrigerate for up to 2 hours. Just before serving, add the queso fresco and lime juice.
Serve the corn salad as a side dish or as a topping for tacos, burritos, or nachos.

Conclusion:

This corn salad is a refreshing and flavorful side dish that is perfect for summer gatherings. It is also a healthy and nutritious way to enjoy corn. The combination of sweet corn, tangy tomatoes, crisp onion, and cilantro is a winning combination that will please everyone at your table. So next time you are looking for a quick and easy side dish, give this corn salad a try. You won't be disappointed!