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Remove corn from cobs, if using. In a large saucepan, bring about 1/2 inch water to boiling. Place a steamer insert in the saucepan, not touching the water. Add corn to steamer insert. Cover and steam for 2 to 4 minutes or until corn is crisp-tender.
In a large bowl, combine corn, queso fresco, bell pepper, red onion, and, if desired, jalapeño.
Combine oil, lime juice, cilantro, salt and black pepper in a screw-top jar. Cover and shake well to combine.
Add dressing to corn mixture; toss gently to combine. Chill for 2 hours before serving.