This vibrant Corn Salad is a celebration of fresh summer produce in every bite! Crisp sweet corn kernels mingle with colorful bell peppers, juicy cherry tomatoes, and cool cucumbers, all brought together with a zesty lime dressing that will make your taste buds dance. Perfect for picnics, BBQs, or as a refreshing side dish on hot summer evenings, this salad comes together in just 30 minutes and requires minimal cooking.

Why You’ll Love This Recipe

  • Quick & Effortless: From start to finish in 30 minutes with only 5 minutes of actual cooking time. Perfect for those evenings when you want something delicious without spending hours in the kitchen!
  • Fresh & Vibrant: This salad is summer on a plate! The combination of sweet corn, juicy tomatoes, and crunchy bell peppers creates a symphony of textures and flavors that simply screams freshness.
  • Versatile: Works beautifully as a side dish, a light lunch, or even as a topping for grilled proteins. Plus, you can easily customize it with add-ins to suit your taste or what’s in your fridge.
  • Make-Ahead Friendly: Need something for tomorrow’s gathering? This salad holds up well in the refrigerator, making it perfect for meal prep or preparing ahead for parties.

Ingredients You’ll Need

  • Fresh Corn: The star of the show! Fresh corn provides that perfect sweet pop in every bite. The natural sugars in fresh corn make this salad sing, but canned or frozen will work in a pinch.
  • Bell Peppers: Adds gorgeous color and a sweet crunch. Using both red and green creates a beautiful color contrast and provides different flavor notes.
  • Cherry Tomatoes: These little gems burst with juicy sweetness. Halving them allows their natural juices to mingle with the dressing.
  • English Cucumber: Contributes a refreshing, cool crunch without the bitterness that sometimes comes with regular cucumbers.
  • Red Onion: Provides a sharp, pungent flavor that balances the sweetness of the corn and other vegetables. Finely dicing it ensures you get that flavor without overwhelming bites.
  • Fresh Cilantro: Brings a bright, citrusy note that ties everything together. Not a fan? Parsley or basil work well too!
  • Cotija Cheese: This crumbly Mexican cheese adds a salty, tangy dimension that makes the salad extra special.
  • Dressing Ingredients: A vibrant combination of oil, lime juice, vinegar, honey, and spices that brings everything together with the perfect balance of tang, sweetness, and kick.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Love this salad but want to switch things up? Here are some delicious variations to try:

  • Add Protein: Turn this side dish into a complete meal by adding grilled chicken, shrimp, or black beans.
  • Avocado Addition: Cubed avocado adds a creamy texture and healthy fats that make this salad even more satisfying.
  • Heat It Up: Add diced jalapeños or a dash of hot sauce for those who like things spicy.
  • Bean Boost: Black beans or chickpeas add protein and make the salad more substantial.
  • Grain Transformation: Mix in some cooked quinoa or farro to create a hearty grain bowl.

How to Make Corn Salad

Step 1: Prepare the Dressing

Combine all dressing ingredients in a container with a lid and give it a good shake until well blended. Pop it in the refrigerator while you prepare the vegetables. This gives the flavors time to meld together and infuse the dressing with deliciousness.

Step 2: Cook the Corn

Bring a large pot of water to a rolling boil. Add a generous amount of salt – this isn’t just for cooking, it actually enhances the corn’s natural sweetness! Add your corn ears and boil for exactly 4 minutes – set a timer to nail the perfect texture. Once done, immediately transfer to a colander and rinse with cold water to stop the cooking process and preserve that perfect crisp-tender bite.

Step 3: Prepare the Vegetables

While the corn cools, prep your other vegetables. For maximum crispness, place your diced veggies on paper towels to absorb excess moisture. This simple step makes a huge difference in the final texture of your salad.

Step 4: Assemble the Salad

Stand your cooled corn cobs on their flat end and carefully slice downward with a sharp knife to remove the kernels. Add the corn kernels to a large bowl along with the prepared bell peppers, tomatoes, cucumber, red onion, and cilantro. Gently toss to combine all these colorful ingredients.

Step 5: Finish and Serve

Give your dressing another good shake, then pour it over the salad. Add the Cotija cheese and toss everything together until well combined. Serve immediately for maximum freshness, or cover and chill for up to a day.

Pro Tips for Making the Recipe

  • Corn Selection: Look for ears with bright green husks and golden silk. The kernels should be plump and tightly packed.
  • Perfect Doneness: Don’t overcook the corn – 4 minutes is perfect for that crisp-tender texture. Overcooked corn becomes mushy in salads.
  • Knife Technique: Use a sharp knife when cutting corn off the cob. Place the cob flat side down on a cutting board and slice downward with controlled pressure to avoid corn kernels flying everywhere.
  • Layer the Flavors: Add the cheese and dressing right before serving for the freshest taste and best texture. This prevents the cheese from becoming too soggy.
  • Temperature Matters: This salad tastes best when slightly chilled but not ice cold – the flavors are more pronounced at cool rather than cold temperatures.

How to Serve

This versatile corn salad works beautifully in so many meal scenarios:

As a Side Dish

Pair it with grilled meats like chicken, steak, or burgers for the perfect summer meal. The freshness of the salad balances the richness of grilled foods.

In Tacos or Burritos

Use it as a filling or topping for tacos, burritos, or tostadas for a fresh twist on Mexican night.

As a Dip

Serve with tortilla chips as a chunky, fresh alternative to traditional salsas.

Main Course Option

Add grilled chicken or shrimp on top to transform it into a complete and satisfying meal.

Make Ahead and Storage

Prep Ahead Strategy

You can prep all the components separately up to a day in advance. Store cut vegetables in airtight containers in the refrigerator. Combine everything with the dressing just before serving for optimal freshness.

Storing Leftovers

Store any leftover salad in an airtight container in the refrigerator for up to 3 days. The vegetables may release some moisture, so give it a good stir before serving again.

Make-Ahead Notes

If preparing a day ahead, consider adding the dressing and cheese just before serving to maintain the best texture and prevent the vegetables from becoming soggy.

FAQs

  1. Can I use frozen or canned corn instead of fresh?

    Absolutely! While fresh corn provides the best flavor and texture, you can substitute with 3 cups of frozen corn (thawed) or 2 (15 oz.) cans of corn, drained well. If using frozen, you might want to quickly sauté it in a hot pan for 2-3 minutes to enhance the flavor.

  2. I don’t like cilantro. What can I substitute?

    Cilantro can be a divisive herb! Feel free to substitute with fresh parsley, basil, or even mint. Each will give the salad a different but equally delicious flavor profile. You could also simply omit it if you prefer.

  3. What type of cheese works best if I can’t find Cotija?

    Feta cheese makes an excellent substitute for Cotija as it has a similar crumbly texture and salty flavor. Queso fresco is another good option. In a pinch, you could also use crumbled goat cheese or even small cubes of mozzarella, though these will provide a different flavor profile.

  4. How can I make this salad more substantial for a main dish?

    Turn this salad into a complete meal by adding protein like grilled chicken, shrimp, or black beans. You could also add avocado for healthy fats or mix in cooked quinoa or rice to make it more filling. For a vegetarian protein boost, chickpeas or edamame work wonderfully too!

Final Thoughts

This Corn Salad recipe is summer’s bounty in a bowl – simple yet spectacular. The combination of sweet corn with fresh vegetables and that zingy dressing creates something truly greater than the sum of its parts. Whether served alongside grilled favorites or enjoyed on its own, this vibrant salad brings brightness to any table. Don’t be surprised when everyone asks for the recipe – it’s that good! Give it a try while fresh corn is at its peak, and I promise it will become a seasonal favorite in your home too.

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Sensational Summer Corn Salad Recipe

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  • Author: Jaden Christner
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 5 servings 1x
  • Category: Side-dishes
  • Method: Stovetop
  • Cuisine: Mexican-inspired
  • Diet: Vegetarian
Print Recipe

Description

This vibrant Corn Salad is a refreshing combination of tender boiled corn, colorful bell peppers, juicy cherry tomatoes, crisp cucumber, and red onions, brought together with a zesty homemade lime dressing and topped with creamy Cotija cheese. Perfect for summer gatherings, potlucks, or as a flavorful side dish, this salad highlights fresh ingredients and can be easily customized with your favorite add-ins.

Ingredients

Units Scale

Salad

  • 4 large ears of fresh corn (about 3 cups or 2 (15 oz.) cans, see notes)
  • 1 1/2 cups diced bell pepper (red and green)
  • 1 pint cherry tomatoes, halved
  • 1 cup English cucumber, diced
  • 1/2 cup red onions, finely diced
  • 1/3 cup fresh cilantro, roughly chopped
  • 3/4 cup fresh Cotija cheese (or Queso Fresco, Feta, Mozzarella, Parmesan; see notes)

Dressing

  • 3 tablespoons avocado oil or extra virgin olive oil
  • 1/4 cup lime juice (or substitute lemon juice)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon dried parsley
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon chili powder

Optional Additions

  • Avocado, diced
  • Jalapenos, chopped
  • Black beans
  • Chickpeas
  • Green onions
  • Bacon, cooked and crumbled

Instructions

  1. Prepare the Dressing: In a container with a lid, combine avocado oil (or olive oil), lime juice, red wine vinegar, honey, Dijon mustard, salt, dried parsley, black pepper, cumin, garlic powder, and chili powder. Secure the lid and shake well until ingredients are fully combined. Refrigerate while you continue preparing the salad to keep it cold and allow the flavors to meld.
  2. Prep the Vegetables: Dice bell peppers, halve the cherry tomatoes, dice the English cucumber, finely dice the red onion, and roughly chop the cilantro. Place the prepared vegetables on paper towels to absorb excess moisture. This helps keep the salad extra fresh and crisp.
  3. Cook the Corn: Bring a large pot of water to a boil. Once boiling, generously salt the water (about 2 heaping tablespoons kosher salt). Add the corn and boil for 4 minutes. Remove the corn and transfer to a colander; rinse with cold water to stop the cooking and cool completely.
  4. Remove the Kernels: Stand each corn cob flat-side down and carefully cut the kernels off with a sharp knife. Transfer the kernels to a large salad bowl.
  5. Combine the Salad: Add all the prepped vegetables, cilantro, and Cotija cheese to the bowl with the corn. Gently toss everything together to combine.
  6. Add the Dressing: Shake the dressing again and drizzle it over the salad. Toss thoroughly to ensure the veggies and cheese are all evenly coated with the dressing.
  7. Chill and Serve: You can serve immediately or cover and refrigerate the salad for up to 1 day. For optimal texture, add the dressing and cheese just before serving if making ahead.

Notes

  • 4 large ears of fresh corn equals about 3 cups or 2 (15 oz.) cans. Adjust as needed for convenience.
  • Cotija or Queso Fresco add a classic Mexican touch, while Feta, Mozzarella, or Parmesan can be used for variety.
  • Optional mix-ins include avocado, jalapenos, black beans, chickpeas, green onions, or bacon for additional flavor and texture.
  • If making the dressing in advance, it may separate or partially solidify; allow it to come to room temperature for 20 minutes and shake well before using.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • To keep salad extra crisp, lay vegetables on paper towels for a few minutes after cutting.
  • This salad is naturally gluten-free and vegetarian.

Nutrition

  • Serving Size: 1/5 of recipe
  • Calories: 230
  • Sugar: 7g
  • Sodium: 630mg
  • Fat: 11g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 15mg
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Hey everyone! I'm Jaden, and welcome to YummyHere! Basically, I'm obsessed with food. Like, really obsessed. So, I figured, why not share all my yummy creations with the world? Hopefully, you'll find something here that makes you say "Yum!" (because that's the goal, right?). Let's get cooking!

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