I love how this Corn Salad bursts with fresh Mexican flavors and comes together easily for potlucks, picnics, or a simple weeknight side.

Why You’ll Love This Recipe

I’m always drawn to dishes that feel light yet satisfying, and this salad delivers both. I love that I can customize it with fresh, frozen, or canned corn, and the vibrant mix of tomatoes, peppers, and cilantro keeps every bite bright. The tangy lime-and-honey dressing clings to each kernel, and the salty Cotija cheese adds just the right touch of creaminess.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 large ears of fresh corn (about 3 cups kernels)

• 1½ cups diced bell pepper (I use a mix of red and green)

• 1 pint cherry tomatoes, halved

• 1 cup English cucumber, diced

• ½ cup red onion, finely diced

• ⅓ cup fresh cilantro, roughly chopped

• ¾ cup fresh Cotija cheese, crumbled

Dressing

• 3 tablespoons avocado oil (or extra-virgin olive oil)

• ¼ cup fresh lime juice (or 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

Directions

1. I bring a large pot of salted water to a boil and drop in the corn. After 4 minutes, I drain it and rinse under cold water to stop the cooking.

2. Once the cobs are cool, I stand each on end and carefully slice off the kernels, then transfer them to a large mixing bowl.

3. I add the diced bell peppers, halved cherry tomatoes, diced cucumber, red onion, cilantro, and half of the Cotija cheese to the bowl with the corn.

4. In a small jar with a tight-fitting lid, I combine the dressing ingredients, shake vigorously until they emulsify, and pour it over the salad.

5. I toss everything gently until the vegetables and cheese are evenly coated in the zesty dressing.

6. I taste and adjust the seasoning—sometimes I add a pinch more salt or a squeeze of lime.

7. I serve it immediately or cover and chill for up to one day so the flavors meld.

Variations

• Canned or Frozen Corn: I drain and pat canned corn dry, or cook and cool frozen kernels for an equally tasty shortcut.

• Cheese Swaps: I’ve replaced Cotija with crumbled feta or queso fresco when I can’t find Mexican cheese.

• Add-Ins: I stir in diced avocado, black beans, or thinly sliced jalapeño for extra creaminess, protein, or heat.

• Herb Twist: I swap cilantro for chopped parsley or fresh basil when I’m changing up the flavor profile.

Servings and timing

• Servings: 5

• Prep Time: 25 minutes

• Cook Time: 5 minutes

• Total Time: 30 minutes

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. There’s no reheating needed—just give it a quick stir and enjoy it cold or at room temperature.

FAQs

Can I use canned or frozen corn instead of fresh?

I often use canned (drained and patted dry) or thawed frozen corn when fresh ears aren’t in season, and the salad still tastes fantastic.

What cheeses work if I can’t find Cotija?

I’ve subbed in crumbled feta, queso fresco, or even finely grated Parmesan for a salty bite when Cotija isn’t available.

How do I keep the vegetables from getting soggy?

I pat diced peppers, cucumbers, and onions dry on paper towels before mixing, and I add the dressing just before serving if I’m making it ahead.

Can I prepare this ahead of time?

I can chop all the veggies and make the dressing up to 1 day in advance. I toss everything together just before serving for the freshest texture.

Is this salad spicy?

I’d call it mild—I only use chili powder for gentle warmth. If I want more heat, I add sliced jalapeño or a dash of cayenne.

Conclusion

I never fail to impress guests with this Corn Salad’s colorful crunch and bright, tangy dressing. It’s one of my go-to sides for summer gatherings, and I hope it becomes a favorite in your kitchen, too!

Corn Salad

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• Author: Evee
• Total Time: 30 minutes
• Yield: 5 servings
• Diet: Vegetarian

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Description

Corn Salad is a vibrant mix of fresh corn, bell peppers, cherry tomatoes, cucumber, red onion, and Cotija cheese tossed in a zesty lime-honey dressing, perfect for picnics, potlucks, or summer sides.

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Ingredients

4 large ears fresh corn (about 3 cups kernels)

1½ cups diced bell pepper (mix of red and green)

1 pint cherry tomatoes, halved

1 cup English cucumber, diced

½ cup red onion, finely diced

⅓ cup fresh cilantro, roughly chopped

¾ cup fresh Cotija cheese, crumbled

Dressing:

3 tablespoons avocado oil (or extra-virgin olive oil)

¼ cup fresh lime juice (or 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

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Instructions

1. Bring a large pot of salted water to a boil. Add corn and cook for 4 minutes. Drain and rinse under cold water.
2. Once cool, cut kernels from cobs and place in a large mixing bowl.
3. Add bell peppers, cherry tomatoes, cucumber, red onion, cilantro, and half the Cotija cheese to the bowl.
4. In a jar, combine all dressing ingredients. Shake vigorously until emulsified.
5. Pour dressing over salad and toss gently until well coated.
6. Adjust seasoning with extra salt or lime juice to taste.
7. Serve immediately or chill for up to 1 day before serving.

Notes

Substitute canned or frozen corn for fresh—drain well before using.

Swap Cotija with feta, queso fresco, or grated Parmesan if needed.

For extra creaminess, add diced avocado before serving.

To make it spicy, add sliced jalapeños or cayenne pepper.

Pat vegetables dry before mixing to avoid excess moisture.

• Prep Time: 25 minutes
• Cook Time: 5 minutes
• Category: Side Dish
• Method: Boiling
• Cuisine: Mexican-Inspired

Nutrition

• Serving Size: 1 serving
• Calories: 190
• Sugar: 8g
• Sodium: 480mg
• Fat: 11g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 15mg