Mexican Corn, Tomato and Queso Fresco Salad

• 10 ears corn or 2 pounds of frozen, thawed and drained 
• 2 pints grape tomatoes
• 1 bunch fresh cilantro, chopped 
• 1/2 cup salad dressing 
• 1 teaspoon chili powder 
• 3 limes, juiced and zested
•  Seasoning salt, to taste 
• 10 ounces Queso Fresco cheese, crumbled

1.  Shuck and cook corn, cut kernels from corn.  Boiling will take you 3-4 minutes. If using frozen corn.   **Make sure thawed and drained.**

2.  Mix corn, tomatoes and chopped cilantro together, set aside.

3.  Combine salad dressing, chili powder, lime juice and zest. Mix well.

4.  Add salad dressing mixture to corn mixture.

5.  Refrigerate until ready to serve.  

6.  Just before serving, add queso cheese crumbles. 

Yield: 10 servings