Yummy Summer Corn Salad

We celebrated Cy's and his roommates birthday the other night.  I made this fresh summer corn salad and it was a huge hit.  Delicious side for a barbecue cook out.  

What you'll need

CORN SALAD

8 ears of fresh corn

1 package of Quesco Fresco (10 oz)

1 Chopped Red Pepper

1/2 Red Onion Diced 

1 Jalapeno Pepper Diced

1 package of Grape Tomatoes cut in half

2 Chopped Avocados

Salt and Pepper to Taste

DRESSING

Juice of 1 Lime

2 Tbsp White Wine Vinegar

2 Cloves of Garlic

1/4 Tsp Salt

1 Tsp Stevia or Sugar

1/2 Cup Canola Oil

1/4 Cup Chopped Cilantro

To make the dressing, blend the lime juice, vinegar, garlic, salt and sugar until combined.  Add the oil in a slow stream while the blender is going or while whisking quickly which I did because I used my Magic Bullet.  Add the cilantro and blend a couple of times just to break it up a little but maintain most of its texture

DIRECTIONS FOR SALAD

Chop corn kernels off of the cobs and boil in some water until they become a bit tender (5 minutes maximum)

Rinse the corn and place in a large bowl and allow to cool a bit

Toss the corn with the peppers, tomatoes, red onion (careful not to add to much, it could ruin this salad by overpowering everything), and crumble the cheese

Toss with the dressing and season with salt and pepper to your taste

Chill until you are ready to serve

 Mix avocado in just before serving

Makes a lot, this could easily serve up to 12 people.  You can always cut in half, but this TASTES SO MUCH BETTER the second day once the dressing settles into the corn so why would you do that? :)  Enjoy - From Sara and Kate