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