Roasted Corn Salad with Queso Blanco

Prep Time: 5 minutes
Cook Time: 5 minutes
Serves 4

2 c. frozen corn kernels, thawed
1 T fresh lime juice (I used a little more)
1 T olive oil
Dash cayenne pepper (or seasoned black pepper)
1/4 t. salt
1/8 t. pepper
2 T minced fresh cilantro (I used a little more because I like it a little spicier)
1/3 c. shredded or fineley chopped queso blanco cheese

1. Preheat oven to 400* F. Pour corn into shallow roasting pan. Roast for 5 minutes or until corn is light golden color. Pour into salad bowl. (I put it in the freezer for 5 minutes while I got all the other stuff ready to cool it down faster.)

2. Combine lime juice, oil, cayenne pepper, salt, and peppe rin cup. Stir and pour over corn. Add cilantro and toss well. Sprinkle with queso blanco cheese. (I stirred it in too.)

You can use fresh corn if you want - the recipe suggests roasting it on the cob then scraping the kernels into the salad.

I grabbed this recipe at Dan's grocery store several years ago and have just tried it this week. Tyler and I had it the other night with our burgers and we really liked it. I wish I could have found some low fat cheese, but the whole milk cheese tasted really good. :) We'll probably add a little more lime juice again next time and maybe some fineley chopped jalapenos to make it really spicey if we're feeling crazy. It reminded us a little of Babbacoa's mild salsa. We think it would be good on/with burritos too.

Thanks for sharing all your recipes! We're enjoying them!