Toro is a great little tapas place in town, serving an unusual tapas menu when compared to restaurants with a similar cuisine. No, you won't find pato braseado on their menu, but you'll have a great short rib and plum stew. It is there where I found the inspiration for this salad (read: copycat), because imitation is the greatest form of flattery.
My version differs from that of the restaurant but the final result is similar and ranked highly with friends.
3 packages of fire roasted corn kernels (Trader Joe's; if you can't find there BBQ 10 husks of corn and take the kernels off when it cools off)
1 round of queso fresco (South American style cheese, with a high melting temperature; Toro uses cojita instead)
5 heaping tbsp of Crema Mexicana
4 cloves of garlic
1 tsp red pepper flakes
1 tbsp olive oil
Shred queso fresco and mix with Crema Mexicana. Press garlic and add to the mix. Add in sliced limes, cut into 12 wedges. Roast frozen corn kernels in olive oil, mixing frequently, until the corn is hot. Sprinkle with chili and mix in the queso fresco dressing. Serve immediately.