Pasteurized cow's milk, cultures, vegetable rennet (rhizomucor miehei), salt

Texas Street Corn Salad with Queso Fresco & Jalapeño-Lime Vinaigrette

Serves 4 | Ready in 20 minutes

This vibrant salad takes the spirit of elotes and gives it a fresh, picnic-ready spin—tossed with grilled corn, crunchy veggies, and tangy crumbles of Mozz Co’s Queso Fresco.

Ingredients:
4 ears Texas sweet corn, husked

½ cup Mozz Co Queso Fresco, crumbled

1 red bell pepper, diced

½ small red onion, finely chopped

1 jalapeño, seeded and minced

Handful chopped cilantro

2 tbsp Texas olive oil

Juice of 1–2 organic limes

½ tsp smoked paprika

Salt and pepper to taste

Instructions:
Grill the Corn:
Heat a grill or grill pan to medium-high. Grill corn until lightly charred on all sides (8–10 minutes). Let cool slightly, then cut kernels off the cob.

Make the Dressing:
In a small bowl, whisk together olive oil, lime juice, smoked paprika, salt, and pepper.

Toss the Salad:
In a large bowl, combine grilled corn, bell pepper, onion, jalapeño, and cilantro. Toss with dressing.

Finish with Queso Fresco:
Crumble in the Queso Fresco just before serving. Mix gently and taste for seasoning. Garnish with extra cilantro or a lime wedge if desired.

Serve With:
Tacos (like grilled chicken or mushroom)

Tortilla chips as a dip-style appetizer

Or spoon over grilled steak or portobello caps for a summery entrée

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