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
- 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.
- 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.
- 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.
- 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.
- Combine the Salad: Add all the prepped vegetables, cilantro, and Cotija cheese to the bowl with the corn. Gently toss everything together to combine.
- 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.
- 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
