Ingredients

• 3 cups cooked corn kernels (frozen Andean choclo, if possible)
• 1 red pepper, finely chopped
• 1 red onion, finely chopped
• 8 ounces queso fresco (queso blanco, farmers cheese, or other fresh, unaged white cheese)
• 3 tablespoons vegetable oil or 3 tablespoons olive oil
• 1 lime, juice of
• 2 tablespoons cilantro, minced
• salt and pepper, to taste