Description
This Corn Salad is made with fresh corn, crisp vegetables, Cotija cheese, and a tangy homemade dressing. It is an easy summer side dish that works well for potlucks, barbecues, and light meals.
Ingredients
Scale
- 4 large ears fresh corn
- 1 1/2 cups diced bell pepper
- 1 pint cherry tomatoes, halved
- 1 cup English cucumber, diced
- 1/2 cup red onion, finely diced
- 1/3 cup fresh cilantro, chopped
- 3/4 cup Cotija cheese
- 3 tablespoons avocado oil
- 1/4 cup lime juice
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
Instructions
- Shake all dressing ingredients together until combined.
- Bring a large pot of salted water to a boil.
- Add corn and boil for 4 minutes.
- Drain and rinse corn with cold water until cooled.
- Cut kernels from the cob.
- Add corn and remaining vegetables to a large bowl.
- Pour dressing over the salad and toss gently.
- Top with Cotija cheese and serve or chill until ready.
Notes
- If making ahead, add dressing and cheese just before serving.
- Feta or queso fresco can replace Cotija cheese.
- Optional additions include avocado, jalapeno, black beans, or chickpeas.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiled
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 252
- Sugar: 14 g
- Sodium: 752 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.01 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 20 mg