Roasted Corn Salad with Queso Blanco
Bursting with smoky, charred flavors and vibrant colors, this Roasted Corn Salad with Queso Blanco is the ultimate summer side dish. Featuring juicy kernels of freshly grilled corn, roasted red bell pepper, and jalapeño paired with crisp red onion and fragrant cilantro, this salad offers a perfect balance of sweetness, spice, and zest. Tossed in a tangy lime-cumin dressing and topped with creamy crumbled queso blanco, every bite delivers bold, irresistible flavors. Ready in just 30 minutes, this easy-to-make dish is perfect for barbecues, picnics, or anytime you’re craving a refreshing yet hearty recipe packed with Tex-Mex flair. Serve it at room temperature or chilled for a crowd-pleasing accompaniment that celebrates the best of seasonal produce.
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Recipe Information
Ingredients
- 4 ears fresh corn on the cob
- 1 medium red bell pepper
- 1 medium jalapeño pepper
- 1 small red onion
- 0.25 cup cilantro leaves
- 2 whole lime
- 0.5 cup queso blanco
- 3 tablespoons olive oil
- 0.5 teaspoons ground cumin
- 0.5 teaspoons smoked paprika
- 0.75 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Preheat your grill or stovetop grill pan to medium-high heat.
Peel back the husks of the corn without removing them completely, remove the silk, and fold the husks back over the ears. Soak the corn in water for 10 minutes to avoid burning.
Place the soaked corn on the grill and roast for 10-12 minutes, turning occasionally, until the kernels are evenly charred. Let the corn cool slightly, then use a sharp knife to shave the kernels off the cob into a large mixing bowl.
While the corn roasts, char the red bell pepper and jalapeño on the grill until the skin is blistered and blackened. Transfer to a bowl, cover tightly with plastic wrap, and let sit for 5 minutes to steam. Peel off the skin, remove the seeds, and dice the peppers. Add them to the bowl with the corn.
Finely dice the red onion and chop the cilantro. Add both to the mixing bowl.
In a small bowl, whisk together the juice of 2 limes, olive oil, ground cumin, smoked paprika, salt, and black pepper. Pour the dressing over the corn mixture and toss to coat evenly.
Crumble the queso blanco over the salad and gently mix it in.
Transfer the roasted corn salad to a serving dish and garnish with additional cilantro if desired. Serve at room temperature or chilled.
Nutrition Facts
Calories |
1211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.2 g | 99% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 2624 mg | 114% | |
| Total Carbohydrate | 109.1 g | 40% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 38.0 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 982 mg | 76% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1948 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
