Description
This easy Corn Salad recipe is bursting with fresh Mexican-inspired flavors, combining sweet boiled corn with crisp bell peppers, juicy cherry tomatoes, crunchy cucumber, and tangy Cotija cheese. Tossed in a zesty lime and red wine vinegar dressing enhanced with cumin, chili powder, and garlic, it creates a vibrant and refreshing side dish perfect for summer gatherings, potlucks, or a healthy snack.
Ingredients
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 (can substitute with feta cheese)
Dressing
- 3 tablespoons avocado oil or extra virgin olive oil
- ¼ cup lime juice (can substitute with 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 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 blend thoroughly. Refrigerate this dressing while you prepare the salad ingredients.
- Boil the Corn: Bring a large pot of water to a rolling boil and generously salt it with about 2 heaping tablespoons of kosher salt. This step flavors the corn and enhances its natural sweetness. Add the ears of corn and boil for exactly 4 minutes to avoid overcooking.
- Cool the Corn: Transfer the corn ears to a colander and rinse them with cold water until they are completely cooled. This stops the cooking process and keeps the kernels tender-crisp.
- Prepare the Vegetables: While the corn cools, dice the bell peppers, halve the cherry tomatoes, dice the cucumber, finely chop the red onions, and roughly chop the cilantro. Place the cut vegetables on paper towels to absorb excess moisture to maintain crispness in the salad.
- Cut Corn Kernels: Cut the kernels off the cooled corn cobs by placing each cob flat-side down on a cutting board and carefully sliding a sharp knife down the sides. Transfer the kernels immediately to a large salad bowl.
- Assemble the Salad: Add all the prepared vegetables and cilantro to the large bowl with the corn kernels. Crumble the Cotija cheese over the top and gently toss all ingredients together to combine evenly.
- Dress the Salad: Shake the dressing well again and pour it over the salad mixture. Toss thoroughly until all ingredients are well coated with the flavorful dressing.
- Serve or Store: For best results, if preparing in advance, add the dressing and cheese just before serving to keep the salad fresh and crisp.
Notes
- If preparing the salad ahead of time, wait to add the dressing and cheese until just before serving to maintain freshness and texture.
- For a cheese substitute, feta cheese works well if Cotija is not available.
- Using paper towels to pat dry chopped vegetables helps keep the salad crisp by removing excess moisture.
- This salad is best served chilled or at room temperature.
