Corn Salad With Queso Fresco - Ensalada De Choclo - cooking recipe

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

Preparation

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.