Description
This Corn Salad is a fresh, vibrant side dish made with sweet corn, crisp vegetables, and a zesty homemade dressing. Perfect for summer gatherings, potlucks, or quick meals, it delivers a balance of sweet, tangy, and savory flavors in every bite.
Ingredients
Scale
- 4 large ears fresh corn (about 3 cups kernels)
- 1 1/2 cups diced bell peppers (red and green)
- 1 pint cherry tomatoes, halved
- 1 cup diced English cucumber
- 1/2 cup finely diced red onion
- 1/3 cup chopped fresh cilantro
- 3/4 cup crumbled Cotija cheese
- 3 tablespoons avocado oil (or olive oil)
- 1/4 cup fresh lime 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
Instructions
- Bring a large pot of salted water to a boil and cook the corn for 4 minutes until tender but still crisp.
- Transfer the corn to a colander and rinse with cold water until completely cooled.
- Cut the kernels off the cob using a sharp knife and place them in a large mixing bowl.
- Add diced bell peppers, cherry tomatoes, cucumber, red onion, cilantro, and Cotija cheese to the bowl.
- In a separate container, whisk together avocado oil, lime juice, red wine vinegar, honey, Dijon mustard, salt, parsley, black pepper, cumin, garlic powder, and chili powder.
- Pour the dressing over the salad and toss gently until everything is well coated.
- Serve immediately or refrigerate for up to 24 hours before serving for enhanced flavor.
Notes
- Fresh corn provides the best flavor, but canned (2 x 15 oz) or frozen (3 cups) corn can be used.
- Drain canned corn היט and cook and cool frozen corn before use.
- For best texture, pat vegetables dry before mixing.
- Add dressing just before serving if making ahead to keep ingredients crisp.
- Substitute Cotija cheese with feta, mozzarella, or Parmesan if needed.
- Optional additions include avocado, jalapenos, black beans, or chickpeas.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 4 minutes
- Category: Salad, Side Dish
- Method: Boiling, Mixing
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 252 kcal
- Sugar: 14 g
- Sodium: 752 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.01 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 20 mg