Roasted Corn Salad With Queso Blanco Recipes

ROASTED CORN SALAD WITH QUESO BLANCO

Steps:

• 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!

ROASTED CORN SALAD

Steps:

• Place corn (in husk) in a large container; add cold water to cover. Let stand for 30 minutes. Meanwhile heat grill to medium-high direct heat.
• Remove corn from water; do not remove husks. Place corn on grill. Grill covered 10 minutes, turning occasionally. Remove from grill. Do not turn grill off. Cool corn slightly. Remove husk and silk.
• Blend butter, 1 tbsp olive oil, cumin, chili powder, and salt in a small bowl. Place corn on grill; brush with butter mixture. Grill 4 to 7 minutes longer, or until lightly charred, turning and basting once. Remove from grill.
• Cut corn from the cob. Combine corn, olives, onion, cilantro, tomato, remaining 3 tbsp olive oil, and vinegar in a medium bowl; mix well.

SEASONED ROASTED-CORN SALAD CUPS

Steps:

• Stir together paprika, sugar, thyme, and 1 1/2 teaspoons salt.
• Char corn over the flame of a gas stove or in a broiler, turning with tongs, until blackened and blistered, about 3 to 4 minutes each. Let cool, then cut kernels into a large bowl. Toss with jicama, chiles, cilantro, oil, cheese, and lime juice. Season lightly with salt.
• Place 1 tablespoon sour cream in each of eight 1-cup glasses. Sprinkle each with 1/4 teaspoon paprika mixture. Fill each with 3/4 cup corn salad. Top with remaining sour cream and paprika mixture; serve.