Roasted Corn Salad With Queso Blanco - cooking recipe

Ingredients

2 cups corn kernels, cut from cob (about 4 cobs)
1 tablespoon fresh lime juice
1 tablespoon olive oil
1 dash cayenne pepper
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons minced fresh cilantro
1/3 cup queso blanco, shredded (or finely chopped)

Preparation

Preheat oven to 400*F.
Pour corn into a shallow roasting pan. Drizzle with olive oil and roast 10 minutes or until corn is light golden in color.
Pour into a salad bowl.
Combine lime juice, cayenne pepper, salt and pepper in a cup. Stir and pour over corn.
Add cilantro and toss well.
Sprinkle with the queso blanco cheese.
Enjoy!