Sweet Corn, Red Pepper, And Cheese Salad Recipe

Name: Sweet Corn, Red Pepper, And Cheese Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ears sweet corn; 2/3 cup finely chopped sweet red pepper; 8 8 ounces teleme cheese or 8 ounces monterey jack pepper cheese, cut into 1/4 inch cubes; 2 tablespoons snipped fresh parsley; salt; fresh ground black pepper; Sherry Vinaigrette; 3 tablespoons sherry wine vinegar; 2 teaspoons dijon-style mustard; 1/2 teaspoon salt; 2/3 cup extra virgin olive oil; fresh ground black pepper

Servings: persons

8 ears sweet corn
2/3 cup finely chopped sweet red pepper
8 8 ounces teleme cheese or 8 ounces monterey jack pepper cheese, cut into 1/4 inch cubes
2 tablespoons snipped fresh parsley
salt
fresh ground black pepper
Sherry Vinaigrette
3 tablespoons sherry wine vinegar
2 teaspoons dijon-style mustard
1/2 teaspoon salt
2/3 cup extra virgin olive oil
fresh ground black pepper

1
To make Sherry Vinaigrette:
2
In a medium mixing bowl combine sherry wine vinegar, mustard, and salt; whisk until smooth.
3
Gradually add the olive oil, whisking constantly until dressing thickens slightly.
4
Season generously with pepper.
5
Prepare the vinaigrette up to 3 days before serving; store in refrigerator.
6
Salad:
7
Remove husks from ears of corn.
8
Scrub ears with a stiff brush to remove silks; rinse.
9
Cut kernels from cobs, scrape cobs with knife to release juices.
10
In a large bowl combine corn and juices, sweet pepper, and cheese.
11
Add Sherry Vinaigrette, stir to coat.
12
Stir in parsley and salt and pepper to taste.
13
Serve immediately.
14
Enjoy!

1331

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 ears sweet corn, 2/3 cup finely chopped sweet red pepper, 8 8 ounces teleme cheese or 8 ounces monterey jack pepper cheese, cut into 1/4 inch cubes, 2 tablespoons snipped fresh parsley, and more.

Yes, Sweet Corn, Red Pepper, And Cheese Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sweet Corn, Red Pepper, And Cheese Salad

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