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Corn Salad Recipe

Corn Salad Recipe

4.8 from 14 reviews

This refreshing and vibrant Corn Salad is a perfect summer side dish that bursts with fresh flavors. Sweet corn, juicy cherry tomatoes, crunchy bell peppers, and creamy Cotija cheese are tossed in a zesty lime dressing for a delicious and colorful salad.

Ingredients

Scale

Fresh Corn:

  • 4 large ears of fresh corn

Vegetables:

  • 1 ½ cups diced bell pepper (red and green)
  • 1 pint cherry tomatoes, halved
  • 1 cup English cucumber, diced
  • ½ cup finely diced red onions
  • 1/3 cup roughly chopped fresh cilantro

Other Ingredients:

  • 3/4 cup Cotija cheese, crumbled
  • 3 tablespoons avocado oil or extra virgin olive oil
  • ¼ cup lime juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon dried parsley
  • ½ teaspoon black pepper
  • ¼ teaspoon cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon chili powder

Instructions

  1. Prep Work: Combine dressing ingredients in a container with a lid and shake to combine. Refrigerate while you cut/dice remaining ingredients for the salad. Place the veggies on paper towels to absorb excess moisture.
  2. Cook the Corn: Boil a large pot of salted water, add corn, and cook for 4 minutes. Rinse with cold water and cool.
  3. Make the Salad: Cut corn kernels off the cob and transfer to a bowl. Add remaining salad ingredients. Pour dressing over the salad, toss to combine.
  4. Serve: Enjoy immediately or chill for up to 1 day.

Notes

  • If preparing a day ahead, consider adding the dressing/cheese just before serving for optimal freshness.

Nutrition

Keywords: Corn Salad, Summer Salad, Fresh Corn Recipe