This salad tastes like summer, and looks like it too. The combination of sweet corn and bell pepper blends so beautifully with Burns and McCoy Tomatillo Jalapeno Mint Salsa. This recipe is also a breeze to pull together. Chopped up some corn (or pour it from a bag--we don't judge). Cook it up with bell pepper. Add salsa, chopped parsley, salt, pepper, and cheese. And done. You have multiple options for cheese. We went with queso fresco. You could easily use cojita or feta. The salad is great warm and even better cold. So versatile.
Prep Time: 5 minutes
Cook Time: 10 minutes
3 ears of corn, kernels sliced off of the cob (about 3 cups)
1 bell pepper, chopped
1 tbsp oil, butter, or ghee
1/4 c parsley, chopped
1/2 c queso fresco (cojita or feta)
3 tbsp lime juice (juice from half a lime)
salt and pepper to taste
1. In a pan, heat the oil over medium heat. Fry the corn kernels, stirring occasionally for about 5 minutes until the corn is popping and browning. This may take longer depending on the fat you use.
2. Add the peppers and cook for 2 to 3 additional minutes. Remove from heat.
3. Pour in salsa, parsley, cheese, lime juice, salt, and pepper. Stir to combine.
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