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.

Serves: 4


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)

Corn on the cob
    1. Cut corn from cob.
    2. Preheat the skillet on high heat with butter.
    3. Add corn, onion, and red pepper.  Cook for 4-5 minutes, stirring infrequently to get an almost roasted corn.
    4. Place the cooked corn in a medium bowl and add the lime juice and spices.  Mix well.
    5. Garnish with queso fresco.
      Lorie Buckingham Home Chef

      OPL Founder & Wayfinder Lorie Buckingham shares a favorite recipe.

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