Servings: six to eight as a side.
Queso fresco, a mild white cheese popular in Latin American cuisines, has a feta-like texture and flavor that pairs well with the starchy corn and beans in this recipe.
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Meanwhile, in a small bowl, whisk the remaining 6 Tbs. oil, the chipotle and the adobo sauce, vinegar, 1 tsp. salt, and 1/2 tsp. pepper.
Coarsely chop the onion and put it in a large bowl. Cut the corn from the cobs and add to the bowl. Skin, seed, and coarsely chop the pepper; add to the bowl, along with the beans, cheese, cilantro, and oregano.
Rewhisk the dressing, add it to the corn mixture, and toss well. Season to taste with salt and pepper. (The salad may be made up to 1 day ahead. Refrigerate and return to room temperature, adding the fresh herbs just before serving.)
Love the components of this dish and that it can be made ahead. Made it for guests the night before, using the smallest pepper in the can (seeded) and the TBSP of sauce. It was almost unbearably hot! Friends insisted they liked it, but I think they were just being nice. I would cut the adobo sauce in half, at least, and use less pepper. Taste first!
Made this exactly as written using Feta cheese. My guests said it was the best salad they had ever had and asked for the recipe. Will definitely make it again.
Recipe is perfect as written. Just the right amount of heat but you can easily adjust to your taste. This tasted even better the second day. Great for summer when corn is fresh!
Truly Delicious! I didn't have the fresh herbs so I simply used dried oregano and it was still good. I also added one grilled zucchini which I cut in spears, roasted, and then sliced into small triangles. Great with or without the cheese.
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