This spicy corn salad with queso fresco is a perfect weeknight side dish. It is easy and adds just enough kick to enhance your meal.
4 ears of corn or 1 bag of frozen corn
1 red bell pepper
2 tbs chopped onion
1 lime (juiced)
1/4 cup crumbled queso fresco
Spices (a pinch of each) – chili powder, cayenne pepper, salt and pepper
1-2 tbs butter (unsalted)
- Cut corn from cob.
- Preheat the skillet on high heat with butter.
- Add corn, onion, and red pepper. Cook for 4-5 minutes, stirring infrequently to get an almost roasted corn.
- Place the cooked corn in a medium bowl and add the lime juice and spices. Mix well.
- Garnish with queso fresco.
OPL Founder & Wayfinder Lorie Buckingham shares a favorite recipe.