CookEat Recipe
Corn and Queso Fresco with Cilantro
Tender steamed sweetcorn is partly mashed with yogurt and folded with queso fresco, finely diced sweet pepper, paprika and cilantro. Serve with toast.
Method
Steps
Step 1
Use fresh shelled sweetcorn kernels. Steam in a covered basket above the 500 ml boiling water, keeping the basket clear of the water for 5–7 minutes until tender, then drain. Wash, seed and finely dice the sweet pepper and wash and chop the cilantro.
Step 2
Mash half the corn with the yogurt and paprika. Fold in the remaining corn, crumbled pasteurized-milk queso fresco, pepper and cilantro with 1 tablespoon olive oil, keeping pieces visible.
Step 3
Slice the bread, brush with the remaining tablespoon olive oil and toast in a pan over medium heat for 1–2 minutes per side.
Step 4
Divide the corn and cheese mixture among six plates and serve with the crisp toast.
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