Fresh Corn Salad with Lime Dressing and Cotija Cheese Recipe

I absolutely love this Fresh Corn Salad with Lime Dressing and Cotija Cheese Recipe because it’s like summer in a bowl—bright, zesty, and full of fresh crunch. Whenever I make it, it instantly brightens up the table, whether for a casual family dinner or a lively backyard BBQ. The combination of sweet corn, tangy lime, and salty Cotija cheese is irresistible, and the flavors just sing together.

You’ll find that this salad is super versatile and quick to whip up—perfect for those warm days when you want something light but still packed with flavor. I discovered this trick when I first tried roasting the corn instead of boiling—it adds a smoky touch, but the classic boiled version is my go-to because it keeps the corn juicy and sweet, which works perfectly with the lime dressing in this Fresh Corn Salad with Lime Dressing and Cotija Cheese Recipe.

this Recipe

Ingredients You’ll Need

This salad is all about fresh, vibrant ingredients that play off each other beautifully. When shopping, look for the sweetest, freshest corn you can find, and don’t skimp on the Cotija cheese—it really lifts the whole dish.

• Fresh corn: I like to use fresh ears because their natural sweetness shines through after a quick boil.
• Bell peppers: Red and green add great color and mild sweetness that balances the corn.
• Cherry tomatoes: Their juicy burst adds freshness and a slight tang.
• English cucumber: Provides a crisp, cooling contrast to the other veggies.
• Red onions: Finely diced for just the right bite without overpowering flavor.
• Fresh cilantro: Roughly chopped for a fresh herbal note that brightens each bite.
• Cotija cheese: Adds that salty, crumbly goodness; if you can’t find it, feta works well too.
• Avocado oil or extra virgin olive oil: For a light, smooth dressing base.
• Lime juice: Freshly squeezed is best for the tangy zing; lemon juice works if lime isn’t available.
• Red wine vinegar: Enhances the acidity and adds depth to the dressing.
• Honey: Just the right touch of sweetness to balance the acidity.
• Dijon mustard: Adds a subtle kick and helps emulsify the dressing.
• Seasonings: Salt, dried parsley, black pepper, cumin, garlic powder, and chili powder for a flavor boost.

Variations

I often tweak this Fresh Corn Salad with Lime Dressing and Cotija Cheese Recipe depending on what I have on hand or the occasion. It’s so forgiving and adaptable—feel free to make it your own!

• Add some heat: When I want a little kick, I toss in diced jalapeños, which add a fresh spicy punch without overpowering the dish.
• Make it hearty: For a more filling salad, black beans or chickpeas are my go-to—they pair beautifully and add protein.
• Go creamy: Sometimes I mix in diced avocado just before serving for a luscious, creamy texture that everyone loves.
• Change the cheese: If Cotija isn’t available, feta’s saltiness is a great substitution, or try crumbled queso fresco for a milder taste.
• Roast the corn: When I have time, I roast the corn on the grill or under the broiler to introduce a smoky flavor that really elevates the salad.

How to Make Fresh Corn Salad with Lime Dressing and Cotija Cheese Recipe

Step 1: Prepare a Bright, Tangy Dressing

Start by combining all the dressing ingredients—avocado oil, lime juice, red wine vinegar, honey, Dijon mustard, and spices—in a jar with a tight-fitting lid. Shake it vigorously to emulsify everything together. This dressing is the heart of the salad, and making it first allows those flavors to meld while you prep the veggies.

Step 2: Boil the Fresh Corn Just Right

Bring a large pot of water to a boil, then salt it generously—I use about two heaping tablespoons of kosher salt. This is a game-changer, as salt brings out the corn’s natural sweetness. Add the ears of corn and boil them for precisely 4 minutes. Setting a timer here is key to avoid overcooking. Once done, drain and immediately rinse with cold water to stop the cooking and keep the kernels crisp.

Step 3: Cut and Combine Fresh Veggies

Slice the cooled corn kernels from the cobs by placing each cob upright and running a sharp knife down the sides. Add the corn to a large bowl along with diced bell peppers, halved cherry tomatoes, diced cucumber, finely chopped red onion, and roughly chopped cilantro. Toss everything gently to mix.

Step 4: Dress and Finish with Cheese

Give your dressing a good shake before pouring it over the salad; this keeps those separated flavors together. Toss the salad well to ensure every bite is coated in that zesty lime dressing. Finally, sprinkle the crumbled Cotija cheese over the top—this salty layer adds that perfect finish you’ll notice with every forkful.

Step 5: Serve or Chill

You can serve this salad immediately for maximum freshness, but I often let it chill for 30 minutes to let the flavors deepen and mingle. Just note that if you’re making it a day ahead, wait to add the dressing and cheese until serving to keep everything fresh and crisp.

How to Serve Fresh Corn Salad with Lime Dressing and Cotija Cheese Recipe

Garnishes

I like adding an extra sprinkle of fresh cilantro or a few torn mint leaves on top for a pop of color and freshness. Sometimes a dash of smoked paprika or a dusting of chili powder adds great depth and a little heat, especially if you enjoy a spicier kick.

Side Dishes

This Fresh Corn Salad with Lime Dressing and Cotija Cheese Recipe pairs wonderfully with grilled chicken, fish tacos, or even alongside a juicy burger. For vegetarian meals, I like serving it with black bean quesadillas or a simple grilled vegetable medley to keep everything fresh and balanced.

Creative Ways to Present

For parties, I sometimes serve this salad in hollowed-out mini bell peppers or small mason jars for a fun and colorful presentation. Layering the salad with avocado slices and garnishing with edible flowers always gets compliments and makes the dish feel extra special.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator, and they stay fresh for up to 3 days. I make sure to keep the dressing and cheese separate if possible, or add the cheese fresh each time I serve to maintain texture and flavor.

Freezing

This salad doesn’t freeze well because of all the fresh vegetables and dressing, so I don’t recommend freezing it. Corn kernels alone can be frozen, but once dressed and mixed, the texture won’t hold up.

Reheating

Since it’s a cold salad, I usually don’t reheat leftovers. Just give it a good stir and let it come to room temperature for about 15 minutes before serving to allow the flavors to bloom anew.

FAQs

Final Thoughts

This Fresh Corn Salad with Lime Dressing and Cotija Cheese Recipe has become one of my absolute favorites, especially in warmer months. It’s fresh, colorful, and always earns compliments from family and friends alike. If you’re looking for an easy yet impressive salad that feels special but requires minimal effort, this one’s for you. Trust me, once you try it, you’ll find yourself making this vibrant salad on repeat.

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