Maine Sweet Corn Salad with Grilled Queso de Verano

Sorrel is one of my favorite wild greens. It has such a refreshing, lemony tartness that will go very well with the sweet corn and fresh cheese.


5 ears shucked Maine sweet corn kernels
½ cup diced onions
1/3 cup julienned sorrel
8oz Silvery Moon Creamery Queso de Verano, sliced into ½ inch blocks

3 tablespoons apple cider vinegar
5 tablespoons sunflower seed oil
1 teaspoon grainy mustard
½ teaspoon salt/pepper

Combine corn, onions, and sorrel in large bowl, and set aside.
In a separate bowl, whisk together vinegar, mustard, and seasonings until smooth. Slowly pour oil into vinegar mixture while continuously whisking. Continue to whisk until emulsion is set.
Add dressing to corn mixture slowly until desired consistency is reached. Divide into plates or bowls before grilling cheese.
Lightly oil and season Queso De Verano, and grill on a hot, clean grill. 3-5 seconds each side, or until dark grill marks appear. It is very important not to let the cheese melt.
Top salad with grilled cheese.

These are recipes that we have found easy and delicious when made with Silvery Moon cheeses. Try them out and let us know how you like them. Also, let us know if you have one to share