Corn Salad Recipe

Prepare to meet your new go-to summer dish: Corn Salad. This colorful, crunchy salad is more than just a side; it’s a joyful celebration of sweet corn and crisp veggies, all tossed in a zesty, tangy dressing. Whether you serve it at a picnic, a barbecue, or just as a midday treat, each bite bursts with flavor, freshness, and that irresistible Cotija cheese. Trust me, after your first forkful, you’ll wonder how you ever cooked without it!

Ingredients You’ll Need

What makes Corn Salad truly shine is its wonderful mix of simple, wholesome ingredients. These are easy to find and come together in a beautiful harmony—each brings a key flavor, crunch, or creamy touch, making the final dish as pretty as it is tasty!

• Fresh corn: For the ultimate crunch and sweetness, go with fresh ears; frozen or canned just aren’t quite the same in flavor or texture.
• Bell pepper: Red and green varieties pop with color and lend a crisp, juicy contrast.
• Cherry tomatoes: Their sweet-tart flavor balances the salad and adds beautiful bursts of color.
• English cucumber: Cool, mild, and crunchy, cucumber rounds things out perfectly.
• Red onions: Finely diced for a gentle bite without overpowering everything else.
• Fresh cilantro: Roughly chopped, it brightens every mouthful with fresh herbal notes.
• Cotija cheese: Salty, crumbly, and creamy—this Mexican cheese gives the salad a lovely finish (feta can sub in a pinch!).
• Avocado oil or olive oil: A rich, velvety base for the dressing.
• Lime juice: Adds vibrant acidity and brings everything together; lemon works too if you need to swap.
• Red wine vinegar: Lends sharpness and depth to the dressing.
• Honey: Just a touch of sweetness to balance the zingier ingredients.
• Dijon mustard: Subtle tang and a little creaminess bind the dressing flavorfully.
• Salt and dried parsley: Essential for deepening all the flavors, with parsley bringing a gentle earthiness.
• Black pepper: A must for a little warmth in every bite.
• Cumin, garlic powder, chili powder: A trifecta of spices that adds a gentle smokiness and complexity to the salad.

How to Make Corn Salad

Step 1: Make the Dressing

Start by combining all your dressing ingredients in a lidded container or jar. Give it a vigorous shake until well blended—this emulsifies everything into one zippy, unified vinaigrette. Pop it in the fridge while you prep the veggies so its flavors can meld and come alive.

Step 2: Prep the Vegetables

While the dressing chills, dice and slice your remaining ingredients. Cutting everything into bite-size pieces ensures you get a bit of everything in every forkful. For the freshest results, lay the chopped veggies on a paper towel so excess moisture gets wicked away—trust me, this little trick keeps Corn Salad extra crisp!

Step 3: Cook the Corn

Bring a large pot of water to a rolling boil, and be generous with the salt—this is your chance to infuse the corn with flavor. Add the ears of corn and cook for four minutes only; use a timer so they stay perfectly sweet and snappy. Immediately rinse the cobs under cold water to stop the cooking and lock in that vibrant color.

Step 4: Cut Corn from the Cobs

Once the corn has cooled, stand each cob on its flat end and run a sharp knife down to slice off the kernels. It can be a little messy, but the taste of freshly cut sweet corn is absolutely worth it! Gather up every golden kernel into a big mixing bowl.

Step 5: Combine and Toss

Add your chopped bell pepper, tomatoes, cucumber, onion, cilantro, and Cotija cheese right into the bowl with the corn. Give the dressing another good shake, pour it all over the salad, and toss until everything is beautifully coated and mixed. Your Corn Salad is ready to enjoy now—or let it chill for maximum flavor!

How to Serve Corn Salad

Garnishes

Finish your Corn Salad with an extra shower of Cotija cheese, a handful of freshly chopped cilantro, or a few thin slices of avocado if you’re feeling fancy. A sprinkle of smoked paprika or chili flakes also adds another layer of flavor to those who like a little heat.

Side Dishes

Corn Salad is the perfect partner for summertime favorites. Serve it beside grilled burgers, alongside roasted chicken, or as a rustic topping on tacos. Its bright, refreshing flavors balance heavier entrees and invite everyone to reach for seconds.

Creative Ways to Present

For your next gathering, try spooning the Corn Salad into lettuce cups for easy hand-held bites, or pile it high on crostini for a festive appetizer. You can even tuck leftovers into wraps with grilled chicken—lunch sorted!

Make Ahead and Storage

Storing Leftovers

Corn Salad holds up beautifully in the fridge for up to 2 days, especially if you keep the dressing and cheese separate until just before serving. If you’ve already combined everything, store it in an airtight container to maintain the vegetables’ crunch.

Freezing

While the salad itself doesn’t freeze well due to its fresh veggies, you can freeze cooked corn kernels separately if you’ve made a big batch. Just thaw and add to future salads; however, skip freezing the full salad to avoid mushy textures and loss of those crisp, fresh flavors.

Reheating

Corn Salad is best served chilled or at room temperature. If you’d like to take the chill off after refrigerating, simply let it sit out for about 10-15 minutes before serving—no actual reheating needed!

FAQs

Can I use frozen or canned corn?

Yes, you can, but nothing beats the snap and flavor of fresh corn. If you use frozen, thaw and pat dry before adding; if canned, drain well and rinse to remove excess salt.

What can I substitute for Cotija cheese?

Feta cheese is the closest alternative for similar texture and saltiness. Queso fresco or even grated Parmesan will work in a pinch if Cotija isn’t available.

Can I make Corn Salad dairy-free?

Absolutely! Simply skip the cheese, or use a vegan feta-style substitute. The rest of the ingredients are naturally dairy-free and every bit as delicious.

How far ahead can I prepare Corn Salad?

You can prep the veggies and make the dressing up to a day in advance. For best flavor and texture, toss everything together with cheese and dressing right before serving.

Is this Corn Salad spicy?

It’s mildly spiced from the chili powder and a hint of cumin but not hot by any means. If you want more kick, add a few diced jalapeños or hot sauce to the mix!

Final Thoughts

If you have fresh corn and a craving for something bright and satisfying, give this Corn Salad a try. It’s easy, colorful, and guaranteed to make your summer table sparkle. Once you see how quickly it disappears, it just might become your own favorite too!

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