Description
A vibrant and refreshing Corn Salad featuring fresh corn, bell peppers, cherry tomatoes, cucumber, and red onions, tossed with a zesty lime and red wine vinegar dressing. This easy-to-make salad combines fresh ingredients with creamy Cotija cheese and aromatic spices, perfect as a light side dish or a crowd-pleasing appetizer.
Ingredients
Vegetables and Cheese
- 4 large ears of fresh 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 (substitute: feta or queso fresco)
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 Dressing: In a container with a lid, combine avocado oil, lime juice, red wine vinegar, honey, Dijon mustard, salt, dried parsley, black pepper, cumin, garlic powder, and chili powder. Shake vigorously to mix all ingredients well. Refrigerate the dressing to let flavors meld while preparing the rest.
- Prep Vegetables: Dice bell peppers, halve cherry tomatoes, dice cucumber, finely dice red onions, and roughly chop cilantro. Place the vegetables on paper towels to absorb excess moisture and maintain crispness.
- Cook Corn: Bring a large pot of water to a boil and generously salt it with about 2 heaping tablespoons of kosher salt to enhance corn sweetness. Add the ears of corn and boil for exactly 4 minutes, using a timer to avoid overcooking.
- Cool Corn: Transfer corn to a colander and rinse under cold running water to stop cooking and cool the cobs completely.
- Cut Corn Kernels: Place each corn cob flat-side-down on a cutting board and carefully slice the kernels off with a sharp knife. Transfer kernels to a large mixing bowl.
- Assemble Salad: To the bowl with corn kernels, add diced bell peppers, halved cherry tomatoes, diced cucumber, diced red onions, chopped cilantro, and crumbled Cotija cheese.
- Dress the Salad: Shake the dressing again and pour it over the mixed salad. Toss thoroughly to combine all ingredients and evenly coat with dressing.
- Serve or Store: Serve the salad immediately for the freshest taste or cover and refrigerate for up to one day. If preparing ahead, consider adding dressing and cheese just before serving to maintain texture.
Notes
- If preparing the salad a day ahead, add dressing and cheese just before serving to keep ingredients fresh and crisp.
- Cotija cheese can be substituted with feta or queso fresco for a similar creamy, tangy flavor.
- Using paper towels to absorb excess moisture from vegetables helps keep the salad crisp.
- Salting the boiling water for corn enhances its natural sweetness and flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mexican-inspired
