Ingredients

4 large ears of fresh corn (see notes)

1 ½ cups diced bell pepper (red and green recommended)

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 (see notes for substitutes)

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

Step 1: 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 to combine and refrigerate while you prepare the salad ingredients.

Step 2: Bring a large pot of water to a boil and salt it generously (about 2 heaping tablespoons kosher salt). Add the ears of corn and boil for 4 minutes. Set a timer to avoid overcooking.

Step 3: Remove the corn from boiling water and rinse under cold water until completely cooled.

Step 4: Cut the kernels off the cob by placing the cob flat-side down and sliding a sharp knife along the sides. Transfer the kernels to a large bowl.

Step 5: Add the diced bell peppers, halved cherry tomatoes, diced cucumber, finely diced red onions, chopped cilantro, and Cotija cheese to the bowl with the corn. Toss gently to combine all ingredients evenly.

Step 6: Shake the dressing again and pour it over the salad. Toss until everything is well coated with the dressing.

Step 7: Serve immediately for best freshness or cover and refrigerate for up to one day. If preparing ahead, consider adding the dressing and cheese just before serving to keep the salad crisp.

Tips & Variations

Use frozen corn if fresh corn is not available; thaw and drain well before using.

Substitute Cotija cheese with feta or queso fresco for a similar tangy flavor.

For extra heat, add a finely diced jalapeño or a pinch of cayenne pepper to the dressing.

Pat diced vegetables dry with paper towels before mixing to avoid a watery salad.

Storage

Store the salad in an airtight container in the refrigerator for up to 24 hours. For best texture, add the dressing and cheese shortly before serving. If stored with dressing, the salad may become slightly soggy but can be gently stirred again before eating. Leftovers can be eaten cold or at room temperature.

FAQs

Can I use canned corn instead of fresh?

While fresh corn provides the best flavor and texture, you can substitute canned corn in a pinch. Drain and rinse it well, then pat dry to reduce excess moisture before adding to the salad.

Is this salad suitable for vegans?

The salad contains Cotija cheese, which is not vegan. To make it vegan, omit the cheese or substitute with a plant-based cheese alternative or toasted nuts for added texture.