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.
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.)
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I love this dish. I add grilled chicken to make it a main course and I use feta. I'm glad I read these reviews so I will know not to make this for guests. I always use at least 3 large chipotles (seeds and all) and several tbsp. of adobo sauce and my husband and I don't think it's spicy at all.
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!
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