Corn Salad

Looking for a refreshing and flavorful corn salad recipe? This easy corn salad with fresh ingredients like corn on the cob, bell peppers, cherry tomatoes, cucumber, and cilantro is the perfect side dish for any occasion. Tossed in a zesty lime dressing with avocado oil, honey, and a blend of spices like chili powder and garlic powder, this salad is sure to impress. Whether you’re preparing it for a summer BBQ, picnic, or grilling night, this vibrant salad is a crowd-pleaser. Plus, it’s incredibly versatile – you can easily substitute Cotija cheese with feta cheese or queso fresco for a different twist. Make ahead for a quick, healthy meal or enjoy it fresh!

Ingredients

• For the Salad:
  • 4 large ears of fresh corn (see notes)
  • 1 ½ cups diced bell pepper (red and green recommended)
  • 1 pint cherry tomatoes, halved
  • 1 cup diced English cucumber
  • ½ cup finely diced red onion
  • 1/3 cup fresh cilantro, roughly chopped
  • ¾ cup fresh Cotija cheese (see notes for substitutions)
• For the Dressing:
  • 3 tablespoons avocado oil or extra virgin olive oil
  • ¼ cup lime juice (substitute lemon juice if preferred)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon each of salt and dried parsley
  • ½ teaspoon black pepper
  • ¼ teaspoon each of cumin, garlic powder, and chili powder

Instructions

Note: If preparing ahead of time, consider adding the dressing and cheese just before serving to maintain freshness.

1. Prepare the Dressing:
In a container with a lid, combine the dressing ingredients. Shake well to combine and refrigerate while preparing the rest of the salad ingredients.

2. Cook the Corn:
Bring a large pot of water to a boil. Once boiling, salt the water generously (about 2 heaping tablespoons of kosher salt). Add the corn and cook for 4 minutes, ensuring not to overcook. Transfer the corn to a colander and rinse with cold water until cooled.

3. Make the Salad:
Cut the kernels from the cob using a sharp knife (place the cob flat-side down for easier cutting). Transfer the kernels to a large bowl and add the remaining salad ingredients. Toss to combine.

4. Add the Dressing:
Shake the dressing again and pour it over the salad. Toss everything together until well coated.

5. Serve:
Serve immediately, or cover and refrigerate for up to one day before serving. If preparing in advance, add the dressing and cheese just before serving to ensure freshness.

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Why You’ll Love This Recipe

This vibrant and refreshing corn salad is a perfect balance of sweet, tangy, and savory flavors. The combination of juicy tomatoes, crisp cucumber, and crunchy bell peppers, all paired with fresh cilantro and Cotija cheese, creates a delicious dish that’s both satisfying and healthy. The homemade dressing enhances the natural sweetness of the corn while adding a zesty kick, making it ideal for picnics, barbecues, or as a light side dish for any meal.

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Tips

• For the Best Corn: Use fresh, in-season corn for the sweetest flavor. If you can’t find fresh corn, frozen corn is a good alternative, but be sure to thaw and drain it well.
• Crisp Veggies: To avoid a watery salad, place your diced vegetables on paper towels to absorb any excess moisture before adding them to the salad.
• Corn Cooking Tip: Boiling corn for 4 minutes is the perfect amount of time to keep it crisp and tender without overcooking.

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Variations and Substitutions

• Cheese: If you can’t find Cotija cheese, you can substitute with feta cheese or queso fresco.
• Oil Options: If you don’t have avocado oil, olive oil works just as well in the dressing.
• Vegetables: Feel free to add other vegetables like diced avocado, sweet corn, or even chopped jalapeños for a little heat.
• Herbs: Swap the cilantro for parsley or basil if you prefer a different flavor profile.

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FAQs

Can I make this salad ahead of time?
Yes, you can prepare the salad a day ahead, but for the freshest taste, add the dressing and cheese right before serving.

Can I use frozen corn?
Yes, frozen corn can be substituted for fresh. Just be sure to thaw and drain it completely before using.

What if I don’t like cilantro?
You can easily replace cilantro with parsley, basil, or even green onions for a different fresh herb flavor.

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Serving Suggestions

This corn salad makes a great side dish for grilled meats, tacos, or seafood. Serve it alongside BBQ chicken or use it as a topping for nachos or as a filling for wraps. It’s also perfect for summer picnics, potlucks, and family gatherings!