Description
A vibrant and refreshing Corn Salad featuring sweet boiled corn, colorful bell peppers, cherry tomatoes, cucumber, red onions, and fresh cilantro, all tossed in a zesty lime and red wine vinegar dressing with a hint of honey and Cotija cheese. Perfect as a light summer side dish or a healthy snack, this salad combines fresh vegetables with bold flavors for a crisp and satisfying experience.
Ingredients
Vegetables & Herbs
- 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
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
Cheese
- ¾ cup fresh Cotija cheese (can substitute with feta cheese)
Instructions
- Prepare Ahead Note: If you are making this salad a day before serving, add the dressing and cheese just before serving to maintain freshness.
- Prep Work: Combine all dressing ingredients in a sealed container and shake well to combine. Refrigerate the dressing while you prep the vegetables. Place diced and cut vegetables on paper towels to absorb excess moisture for a crisp texture.
- Cook the Corn: Bring a large pot of water to a boil and add 2 heaping tablespoons of kosher salt to season the water and enhance the corn’s sweetness. Boil the corn ears for 4 minutes, then transfer them immediately to a colander and rinse under cold water to cool completely.
- Cut the Kernels: Place each cooled corn cob flat-side down on a cutting board and carefully cut the kernels off with a sharp knife into a large mixing bowl.
- Mix the Salad: Add diced bell peppers, halved cherry tomatoes, diced cucumber, finely diced red onions, and chopped cilantro to the bowl with the corn kernels. Toss gently to combine all ingredients.
- Add Dressing and Cheese: Shake the dressing once more and pour over the salad mixture, tossing thoroughly to coat everything evenly. Add the fresh Cotija cheese and mix gently.
- Serve or Chill: Serve the salad immediately for the freshest taste, or cover and refrigerate for up to one day before serving.
Notes
- Use fresh Corn on the Cob for the best sweetness and texture.
- Cotija cheese adds a salty, crumbly texture; feta can be used as a substitute if Cotija is unavailable.
- Add the dressing and cheese just before serving if preparing ahead to keep the salad fresh and crisp.
- Paper towels help absorb excess vegetable moisture for a less watery salad.
- Adjust the seasoning and chili powder to your preferred spice level.
