So Fresh Corn Salad
Serves 4 or more*
1 bag frozen shelled Edamame -cooked according to package directions and rinsed to cool
3 ears of corn shucked, silk removed and cut from the cob. (Now this may surprise you, but I often use corn that HAS NOT BEEN COOKED. If the kernels are small just cut them off the cob, if they are large you may want to steam for 3-4 minutes.)
1 cup crumbled Queso Fresco
1 jalapeno chopped fine.
1 cup of cherry tomatoes sliced in half
1/2cup finely diced red onion
1/2 cup chopped fresh parsley
1/2 cup kalamata olives sliced in half
5 Tablespoons extra virgin olive oil and 2 Tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon pepper
Mix oil, vinegar, salt and pepper together.
In a bowl mix all ingredients EXCEPT Queso Fresco and Parsley.
Let sit for an hour or two or overnight.
Right before serving, mix in Queso Fresco and Parsley.
Taste and see if it needs a touch more of salt, pepper or vinegar.
*Fantastic served as a relish, side dish or served with grilled chicken or fish.