Fresh Corn Salad with Lime and Cotija Recipe

Introduction

This vibrant corn salad is a perfect blend of fresh summer vegetables tossed with a zesty, tangy dressing. It’s crisp, colorful, and packed with flavor—ideal as a side dish or a light lunch. Plus, it’s easy to make ahead and always a crowd-pleaser.

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 substitute with feta)
• 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

1. Step 1: Prepare the dressing by combining avocado oil, lime juice, red wine vinegar, honey, Dijon mustard, salt, dried parsley, black pepper, cumin, garlic powder, and chili powder in a lidded container. Shake well to mix and refrigerate while prepping the salad ingredients.
2. Step 2: Bring a large pot of water to a boil and salt it generously. Add the ears of corn and boil for 4 minutes, then transfer to a colander and rinse under cold water until fully cooled.
3. Step 3: Cut the kernels from the cooled corn cobs by placing each cob flat-side down and sliding a sharp knife down the side. Transfer kernels to a large bowl.
4. Step 4: Add diced bell peppers, halved cherry tomatoes, diced cucumber, finely diced red onions, and roughly chopped cilantro to the bowl with the corn kernels.
5. Step 5: Shake the dressing again and pour it over the salad ingredients. Add the crumbled Cotija cheese and toss gently to combine everything well.
6. Step 6: Serve the salad immediately or cover and chill for up to 1 day before serving. For best texture, add dressing and cheese just before serving if making ahead.

Tips & Variations

• To keep the salad extra crisp, place chopped vegetables on paper towels to absorb excess moisture before mixing.
• Substitute Cotija cheese with feta for a similar salty, creamy texture.
• For a spicy kick, add diced jalapeño or a pinch of cayenne pepper to the dressing.
• If fresh corn isn’t available, frozen corn kernels can be thawed and blanched briefly as a substitute.

Storage

Store the corn salad in an airtight container in the refrigerator for up to 1 day. To maintain freshness and texture, keep the dressing and cheese separate and add them just before serving when possible. Leftovers can be enjoyed cold or at room temperature but are best eaten the same day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

Yes, thaw frozen corn and briefly blanch it in boiling water for 1-2 minutes, then cool before using. The flavor and texture will be slightly different but still delicious.

How can I make this salad vegan?

Omit the Cotija cheese or replace it with a vegan cheese alternative or toasted nuts for added texture and flavor.

Fresh Corn Salad with Lime and Cotija Recipe

---

★★★★★

4.7 from 80 reviews

• Author: Cleo
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This vibrant Corn Salad is a refreshing and colorful dish, perfect for summer meals or as a side for barbecues. Featuring tender boiled fresh corn kernels combined with crisp bell peppers, cherry tomatoes, cucumber, and red onions, all tossed in a tangy and slightly sweet lime vinaigrette with a hint of spice and topped with creamy Cotija cheese. The salad offers a balance of fresh vegetables and bold flavors that complement each other beautifully.

---

Ingredients

Scale 1x2x3x

Vegetables and Cheese

• 4 large ears of fresh corn
• 1 ½ cups diced bell pepper (red and green mix)
• 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 feta cheese)

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

1. Prepare 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 fully blend all ingredients. Refrigerate while preparing the rest of the salad.
2. Cook the Corn: Bring a large pot of water to a boil and salt it generously with about 2 heaping tablespoons of kosher salt to enhance the corn’s sweetness. Add the ears of corn and boil for exactly 4 minutes to avoid overcooking.
3. Cool the Corn: Transfer the corn to a colander and rinse under cold water until completely cooled. This stops the cooking process and preserves the corn’s texture.
4. Prepare Vegetables: While the corn cools, dice bell peppers, halve cherry tomatoes, dice English cucumber, finely dice red onions, and roughly chop cilantro. Lay these vegetables on paper towels to absorb excess moisture, ensuring a crisp salad.
5. Cut Corn Kernels: Place cooled corn cobs flat-side down and carefully slice the kernels off with a sharp knife. Transfer all kernels into a large mixing bowl.
6. Combine Salad: Add the diced bell peppers, cherry tomatoes, cucumber, red onions, cilantro, and Cotija cheese to the bowl with the corn kernels. Toss gently to mix evenly.
7. Add Dressing: Shake the dressing again to re-emulsify ingredients. Pour over the salad and toss thoroughly until everything is well coated.
8. Serve or Chill: Serve the salad immediately for the freshest taste or cover and refrigerate for up to 1 day. If made ahead, consider adding the dressing and cheese just before serving to maintain texture.

Notes

• Use fresh corn for best flavor; if unavailable, frozen corn kernels can be used but the texture may vary.
• Cotija cheese can be substituted with crumbled feta cheese for a similar salty and creamy effect.
• To keep vegetables crisp, drain and pat dry using paper towels before mixing.
• This salad can be made a day ahead but add dressing and cheese just before serving to prevent sogginess.

• Prep Time: 20 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 recipe, healthy side dish