Corn Salad

4 c. fresh corn kernels (from 4 ears), raw or cooked

2 jalapeños, seeded and thinly sliced

2 T. fresh lime juice

2 T. extra-virgin olive oil

1/2 t. salt

1/4 t. pepper

1/2 c. queso fresco (mexican farmers cheese)

1. Mix corn, jalapeños, juice, oil, and seasoning together in a large bowl.
2. Sprinkle queso fresco on top.