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Corn Salad Recipe

Corn Salad Recipe
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★★★★★

5.2 from 6 reviews

A vibrant and refreshing corn salad featuring fresh corn kernels, colorful bell peppers, cherry tomatoes, cucumber, and red onions, all tossed in a zesty lime vinaigrette and topped with crumbly Cotija cheese. This salad is perfect as a light lunch or a colorful side dish with your favorite grilled meals.

Ingredients

Scale

Salad Ingredients

  • 4 large ears of fresh corn (about 3 cups when cut from the cob)
  • 1½ cups bell peppers, diced (a mix of red and green for color)
  • 1 pint cherry tomatoes, halved
  • 1 cup English cucumber, diced
  • ½ cup red onions, finely diced
  • ⅓ cup fresh cilantro, roughly chopped
  • ¾ cup fresh Cotija cheese, crumbled

Dressing Ingredients

  • 3 tablespoons avocado oil or extra virgin olive oil
  • ¼ cup fresh lime juice (about 2 medium limes)
  • 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 ground cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon chili powder

Instructions

  1. Prepare the dressing: In a small jar or container with a tight-fitting lid, combine avocado oil or olive oil, lime juice, red wine vinegar, honey, Dijon mustard, salt, dried parsley, black pepper, cumin, garlic powder, and chili powder. Secure the lid and shake vigorously until well combined. Place in the refrigerator to chill while you prepare the rest of the salad ingredients.
  2. Prep the vegetables: Wash and dry all produce. Dice the bell peppers into small, uniform pieces, halve the cherry tomatoes, dice the English cucumber (peeling not necessary), finely dice the red onion, and roughly chop the fresh cilantro. For extra crispness, place the cut vegetables on paper towels to absorb excess moisture.
  3. Cook the corn: Fill a large pot with water and bring to a boil over high heat. Add about 2 tablespoons kosher salt once boiling to enhance sweetness. Carefully add the corn cobs and boil for exactly 4 minutes. The corn should remain tender-crisp and not mushy.
  4. Cool the corn: Immediately transfer the boiled corn to a colander and rinse under cold running water until completely cooled to stop the cooking process and maintain crispness. Pat dry with paper towels.
  5. Cut the corn from the cob: Stand each cooled corn cob upright on its flat end on a cutting board. Using a sharp knife, carefully slice downward along the sides to remove the kernels. Rotate the cob as you go until all kernels are removed, taking care to keep kernels intact and not cut too deeply into the cob.
  6. Assemble the salad: In a large mixing bowl, combine the corn kernels, diced bell peppers, halved cherry tomatoes, diced cucumber, diced red onion, and chopped cilantro. Gently toss to distribute ingredients evenly throughout the salad.
  7. Add dressing and cheese: Remove the dressing from the refrigerator and shake again if ingredients have separated. Pour dressing over the salad and toss gently but thoroughly to coat all ingredients. Add crumbled Cotija cheese and fold it in carefully to avoid breaking it up too much.
  8. Serve or store: Serve immediately for the freshest texture or cover and refrigerate for up to 3 days. If preparing ahead, consider adding dressing and cheese just before serving to maintain optimal freshness and texture.

Notes

  • Use fresh corn on the cob for best flavor and texture.
  • For extra crispness, remove excess moisture from diced vegetables with paper towels.
  • Boiling corn in salted water enhances its natural sweetness.
  • Chilling the dressing before adding it to the salad helps flavors meld well.
  • This salad tastes best when eaten the same day but can be refrigerated for up to 3 days.
  • Add dressing and Cotija cheese just before serving if preparing ahead to keep salad fresh and crunchy.

Nutrition

Keywords: corn salad, fresh corn salad, vegetable salad, summer salad, Mexican salad, healthy salad, Cotija cheese salad

Find it online: https://recipeswithmia.com/corn-salad-recipe/