Venezuelan Corn and Cheese Salad
This vibrant salad marries the sweetness of fresh corn with the creaminess of Venezuelan cheese, an homage to the rich culinary tapestry of Venezuela. Bursting with color and flavor, it makes an invigorating side dish or a light main, mesmerizing with its blend of textures and summery essence.
Equipment
- 1 Large pot
- 1 Knife
- 1 Cutting board
- 1 Mixing bowl
- 1 Whisk
Ingredients
Salad Ingredients
- 2 cups Fresh corn kernels About 3 ears of corn
- 1 cup Venezuelan cheese Queso fresco, crumbled
- 1 large Red bell pepper Diced
- ¼ cup Red onion Finely chopped
Dressing
- 3 tbsp Olive oil Extra virgin
- 1 tbsp Lime juice Freshly squeezed
- ¼ tsp Salt To taste
- ¼ tsp Black pepper Freshly ground
- ¼ cup Cilantro Chopped
Instructions
- Bring a large pot of water to a boil, add the corn kernels, and cook for about 2 minutes until they are vibrant yellow and tender. Drain and cool under running cold water to stop the cooking.
- In a mixing bowl, combine the cooked corn, crumbled Venezuelan cheese, diced red bell pepper, and finely chopped red onion. Toss gently to mix.
- In a separate small bowl, whisk together the olive oil, fresh lime juice, salt, and black pepper to make the dressing.
- Pour the dressing over the salad mixture, add the chopped cilantro, and toss everything together until well coated. Serve immediately or chill for 30 minutes to let the flavors meld.
Notes
Opt for fresh, local corn for the sweetest flavor. If Venezuelan cheese is unavailable, a mild feta or queso blanco can be used as a substitute.
Nutrition
Calories: 287kcalCarbohydrates: 18gProtein: 10gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 28mgSodium: 344mgPotassium: 330mgFiber: 3gSugar: 7gVitamin A: 1773IUVitamin C: 60mgCalcium: 208mgIron: 1mg
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