Originally written July 8, 2020

We love it when our favorite creameries introduce new cheeses! Evergreen Lane, a quaint farm and dairy in Fennville, MI, is most known for their seasonal goat’s milk cheeses and jersey cow’s milk cheeses. 

Queso Fresco is Evergreen Lane’s newest addition to our case. It is a fresh cow’s milk cheese, perfect for crumbling over salads, tacos, enchiladas, and this charred corn salad. Compared to traditional queso fresco, Evergreen Lane’s version isn’t as dry. So let it sit out, unwrapped, for a few minutes to dry out.

This corn salad is a perfect dish to take on a picnic, to a BBQ, or just eat alone in your house. Thanks to food goddess Alison Roman for the idea to add corn nuts to a corn salad. The extra crunch and saltiness takes the salad to the next level. If making this ahead, wait to stir in the corn nuts just before serving, so they stay nice and crunchy.