• 5 medium ears of corn or 1 lb frozen corn, thawed
• 1 pint grape tomatoes, halved lengthwise
• 1 each green bell pepper, chopped
• ¼ bunch fresh cilantro, chopped
• ¼ cup sour cream
• 1 tbsp chili powder
• 2 limes, juiced
• ¼ cup crumbled queso fresco
• Salt and pepper to taste
Shuck the corn and break each ear in half. Cook in boiling water for 5 to 7 minutes until tender but not soft. Immerse corn in the same ice bath until cool.
Remove corn from water and let drain. Use a chef's knife to cut the kernels off each ear. Add grape tomatoes, peppers, and cilantro and cheese. Mix sour cream, lime juice, and chili powder in a small bowl. Add to salad and toss gently to combine. Season, to taste, with salt and pepper. Serve immediately.
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