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Fresh corn salad with tomatoes, peppers, and Cotija cheese close-up

Corn Salad – The Best Fresh & Flavorful Recipe Guide for Summer


  • Author: Julia
  • Total Time: 19 minutes
  • Yield: 6 servings 1x

Description

Corn salad is fresh, zesty, and easy to make—perfect for summer! Try this crisp veggie-packed recipe with lime dressing, ready in under 20 minutes.


Ingredients

Scale

Salad:

4 large ears of fresh corn (see prep notes)

1 ½ cups diced bell peppers (red and green)

1 pint cherry tomatoes, halved

1 cup English cucumber, diced

½ cup red onions, finely diced

⅓ cup fresh cilantro, roughly chopped

¾ cup Cotija cheese (or feta)

Dressing:

3 tbsp avocado oil or olive oil

¼ cup lime juice (or lemon juice)

2 tbsp apple cider vinegar

1 tbsp honey

1 tsp Dijon mustard

1 tsp each: salt, dried parsley

½ tsp black pepper

¼ tsp each: cumin, garlic powder, chili powder


Instructions

  1. Prepare the Dressing:
    Add all dressing ingredients to a mason jar. Shake until fully blended. Refrigerate.

  2. Cook the Corn:
    Bring a large pot of water to a boil. Salt it generously (about 2 tbsp kosher salt). Boil corn for exactly 4 minutes. Transfer to a colander and rinse with cold water until cooled.

  3. Cut the Kernels:
    Slice the kernels off each cob using a sharp knife, standing the cob vertically in a large bowl.

  4. Combine the Salad:
    Add corn, bell peppers, tomatoes, cucumber, red onion, and cilantro to the bowl. Toss gently.

  5. Dress the Salad:
    Shake dressing again and pour over the salad. Toss until evenly coated.

  6. Top and Serve:
    Crumble Cotija cheese over the top. Serve immediately or chill for up to 24 hours.

Notes

Best enjoyed the same day. If prepping in advance, store veggies and dressing separately.

  • Prep Time: 15 minutes
  • Cook Time: 4 minutes
  • Category: salad
  • Method: mexing
  • Cuisine: Mexican-Inspired

Nutrition

  • Serving Size: 1 cup (environ 200g)
  • Calories: 210 kcal
  • Sugar: 6 g
  • Sodium: 330 mg
  • Fat: 14 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 9.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 3.2 g
  • Protein: 5 g
  • Cholesterol: 8 mg

Keywords: Corn Salad