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

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

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.
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.
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.
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.
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.
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.
Add Dressing: Shake the dressing again to re-emulsify ingredients. Pour over the salad and toss thoroughly until everything is well coated.
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