Description
This fresh and vibrant Corn Salad features sweet boiled corn kernels combined with colorful bell peppers, cherry tomatoes, cucumber, and red onions, perfectly tossed in a zesty lime and red wine vinegar dressing. Enhanced with fresh cilantro and crumbly Cotija cheese, it’s a refreshing side dish ideal for summer meals or gatherings.
Ingredients
Scale
Salad Ingredients
- 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 (or a crumbly cheese substitute like feta)
Dressing Ingredients
- 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 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 preparing the rest of the salad.
- Boil the corn: Bring a large pot of water to a boil and generously salt it with about 2 heaping tablespoons of kosher salt. Add the ears of corn and boil for exactly 4 minutes to preserve sweetness and tenderness. Use a timer to avoid overcooking.
- Cool the corn: After boiling, transfer the corn to a colander and rinse under cold water until fully cooled to stop the cooking process.
- Cut the kernels: Place each cooled ear of corn flat-side-down on a cutting board and carefully slice down the sides with a sharp knife to remove the kernels. Transfer kernels to a large mixing bowl.
- Prepare vegetables: Dice bell peppers, halve cherry tomatoes, dice English cucumber, finely dice red onions, and roughly chop cilantro. Place the veggies on paper towels if desired to remove excess moisture for a crisper salad. Add all to the bowl with corn kernels.
- Combine the salad: Add Cotija cheese to the bowl with the vegetables and corn. Shake the dressing again and pour it over the salad. Toss thoroughly until all ingredients are evenly coated.
- Serve or chill: Serve the salad immediately for maximum freshness, or cover 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
- For a make-ahead option, keep dressing and cheese separate and combine just before serving to retain freshness.
- Cotija cheese can be substituted with feta or another crumbly, salty cheese if unavailable.
- Using paper towels to remove moisture from diced vegetables helps keep the salad crisp.
- Boiling corn briefly (4 minutes) preserves its natural sweetness and prevents it from becoming mushy.
- Adjust seasoning as needed, especially salt, after combining all ingredients.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Keywords: corn salad, fresh corn salad, summer salad, vegetable salad, Cotija cheese salad, easy salad, healthy side dish
