Description
A vibrant and refreshing Corn Salad featuring fresh corn kernels combined with colorful bell peppers, cherry tomatoes, cucumber, red onions, and fresh cilantro, topped with crumbly Cotija cheese and tossed in a zesty lime and honey dressing. Perfect as a light side dish or a healthy snack, this salad balances sweet, tangy, and savory flavors with a satisfying crunch.
Ingredients
Scale
Salad Ingredients
- 4 large ears of fresh corn (about 3 cups kernels or 2 (15 oz.) cans corn)
- 1 ½ cups diced bell pepper (red and green)
- 1 pint cherry tomatoes, halved
- 1 cup English cucumber, diced
- ½ cup red onions, finely diced
- 1/3 cup fresh cilantro, roughly chopped
- 3/4 cup fresh Cotija cheese (or substitute with Queso Fresco, Feta, Mozzarella, or Parmesan)
Dressing
- 3 tablespoons avocado oil or extra virgin olive oil
- ¼ cup lime juice (can substitute lemon 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
- Prepare the Dressing: Combine all dressing ingredients—avocado oil, lime juice, red wine vinegar, honey, Dijon mustard, salt, dried parsley, black pepper, cumin, garlic powder, and chili powder—in a container with a lid. Shake well until fully combined and refrigerate while preparing the salad to let flavors meld.
- Boil the Corn: Bring a large pot of water to a boil and salt it generously with about 2 heaping tablespoons of kosher salt. Add the corn ears and boil for exactly 4 minutes to enhance sweetness without overcooking. Immediately transfer the corn to a colander and rinse under cold water until completely cooled.
- Cut the Corn Kernels: Lay each cooled ear of corn flat-side-down on a cutting board. Use a sharp knife to carefully slice downward along the cob to remove the kernels. Transfer the kernels into a large mixing bowl.
- Prepare the Vegetables: Dice the bell peppers, halve the cherry tomatoes, dice the English cucumber, finely dice the red onions, and roughly chop the cilantro. Add all these chopped vegetables to the bowl with the corn kernels.
- Toss the Salad: Add the fresh Cotija cheese to the bowl with the vegetables. Shake the dressing once more to ensure it’s well mixed, then pour it over the salad. Toss thoroughly to coat all ingredients with the flavorful dressing.
- Serve or Chill: Serve the salad immediately for maximum freshness and crispness. Alternatively, cover it and refrigerate for up to 1 day. If making ahead, consider adding the dressing and cheese just before serving to maintain texture and flavor.
Notes
- Pro Tips: 4 large ears of fresh corn equal about 3 cups of kernels or can be substituted with 2 (15 oz.) cans of corn.
- For cheese substitutions, soft Mexican cheeses like Cotija or Queso Fresco work best; Feta is a good saltier alternative; Mozzarella and Parmesan are also suitable.
- You can find fresh Cotija cheese in specialty cheese sections near deli counters or Queso Fresco in bagged shredded cheese sections at many supermarkets.
- Optional additions to the salad include avocado, jalapenos, black beans, chickpeas, green onions, and bacon for added flavor and texture.
- If the dressing separates after refrigeration, let it sit at room temperature for 20 minutes and shake well before using.
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
- For similar flavors, try recipes like Cowboy Caviar, Mexican Street Corn Salad, Chickpea Salad, Mango Salsa, or Chicken Corn Chowder.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 7g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
