This EASY Corn Salad recipe has fresh Mexican flavors and is tossed with the most flavorful dressing! It makes a perfect side dish for a Potluck.

Bonus: Make it with fresh, canned, or frozen corn! Be sure to try my Thai Chicken Salad recipe next!

Corn Salad in a glass bowl with vegetables, cilantro, and dressing.

Corn Salad

This Corn Salad recipe is the ultimate fresh summer snack or side dish! There is no better way to make use of fresh corn on the cob, (although canned or frozen may be used if needed).

The fresh flavors in this recipe make it the perfect side dish for a potluck as it pairs perfectly with burgers, hot dogs, pork, tacos, and more! 

It’s also a healthy summer snack to have on hand in the fridge when it’s hot out, I love to serve it with crunchy Pita Chips for dipping! 

PS- The dressing in this salad is incredible. Wait until you taste it!

Labeled ingredients for making a Corn Salad with a white background.

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Boil the corn for 4 minutes, then transfer to a colander and rinse with cold water until cool.

Corn on the cob in a steaming bow of water and corn in a colander.

Cut the corn off the cob and transfer it to a large bowl along with tomatoes, peppers, cucumbers, onions, cilantro, and cotija cheese.

(See PRO tips below for other cheese alternatives and ingredient additions.)

Cutting corn off the cob and putting it in the glass bowl with Corn Salad ingredients.

Add the dressing. (Dressing ingredients are listed in the recipe card at the bottom of this blog post.) Toss to combine and serve immediately or chill for up to 1 day prior to serving. 

Adding dressing to Corn Salad and tossing to combine in a glass bowl.

Using Frozen or Canned Corn

If at all possible, fresh corn is definitely the winner here. But alternatives can be used:

  • Canned Corn: Drain well and pat dry, then combine with other ingredients. You’ll want to use 2 (15 oz.) cans. 
  • Frozen Corn: Cook according to package instructions, let cool completely, then combine with other ingredients. You’ll want about 3 cups.
  • Feel free to grill the corn and cut it off the cob from there! 

Make-Ahead Method

  • This recipe can be prepared up to 1 day ahead of time! Store it in an airtight container until ready to serve.
  • Be sure to pat the diced vegetables dry with paper towels for ultimate fresh and crisp results.
  • Optional: You may want to add the dressing and cheese just before serving. 
  • Pro Tip: If stored separately, the dressing may separate and partially solidify in the fridge overnight. Just let it sit out at room temp for 20 minutes or so and give it a good shake prior to serving!

Pro Tips

  • Salt the water well when cooking the corn, it gives it flavor and brings out its natural sweetness. I use 2 heaping tbsp. kosher salt.
  • I like to place the diced veggies on paper towels to absorb excess moisture for fresh and crisp results.
  • English cucumbers are ideal for this salad. They’re sweeter, smoother, and have thinner skin, which means you don’t have to peel them. They also have thinner seeds and less water content.
  • Cheese: Soft Mexican cheeses like Cotija or Queso Fresco are perfect in this salad. Feta also makes a great choice and is a little saltier. Mozzarella and Parmesan may also be used.
  • Finding Mexican Cheese: Check the specialty cheese section (typically near the deli) for fresh Cotija. Feta should be there as well. I’m able to find Queso Fresco right at Walmart where the bagged shredded cheeses are. 
  • Optional additions include: Avocado, jalapenos, black beans, chickpeas, green onions, and bacon. 
  • My Cowboy Caviar recipe is similar to this but uses canned corn, avocado and black beans. Be sure to try my Chickpea Salad and Mango Salsa recipes as well! And if you have more fresh corn to use up, definitely try my Chicken Corn Chowder!
  • 📘 Find this recipe on page 64 of my 2nd cookbook, Let’s Eat!

Storage

  • Store in an airtight container and refrigerate for up to 3 days.

Overhead view of Corn Salad in a glass bowl with a spoon on the side.

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Corn Salad with a Mexican dressing tossed with vegetables and cilantro.

Corn Salad

Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
5 from 8 ratings
Servings: 5 people
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This easy Corn Salad recipe is loaded with fresh Mexican flavors and is tossed in the most flavorful dressing! It makes a perfect side dish for a potluck or healthy summer snack!

Ingredients

  • 4 large ears of fresh corn, see notes
  • 1 ½ cups diced bell pepper, I use 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
  • 3/4 cup fresh Cotija cheese, see notes for subs

Dressing

  • 3 tablespoons avocado oil, or extra virgin olive oil
  • ¼ cup lime juice, can sub lemon juice
  • 2 tablespoons red wine vinegar
  • 1 Tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon EACH: salt, dried parsley
  • ½ teaspoon black pepper
  • ¼ teaspoon EACH: cumin, garlic powder, chili powder

Instructions

  • Note: If preparing a day ahead, consider adding the dressing/cheese just before serving.

Prep Work:

  • Combine dressing ingredients in a container with a lid and shake to combine. Refrigerate while you cut/dice remaining ingredients for the salad. I like to place the veggies on paper towels to absorb excess moisture for extra fresh/crisp results.

Cook the Corn:

  • Bring a large pot of water to a boil. Once a boil is reached, salt the water generously. (I use 2 heaping Tbsp. kosher salt.) The salt flavors the corn and brings out its natural sweetness.
  • Add the corn and let it boil for 4 minutes. Set a timer to ensure you don’t overcook it.
  • Transfer the corn to a colander and rinse it with cold water until the cobs are fully cooled.

Make the Salad

  • Cut the kernels from the cob. (I place the cob flat-side-down and slide a sharp knife down the side.) Transfer to a large bowl along with remaining salad ingredients. Toss to combine.
  • Shake the dressing again and pour it over the salad. Toss until well combined.
  • Serve immediately or cover and chill for up to 1 day.

Notes

Pro Tips
  • Corn: 4 large ears of fresh corn equals about 3 cups or 2 (15 oz.) cans.
  • Cheese: Soft Mexican cheeses like Cotija or Queso Fresco are perfect in this salad. Feta also makes a great choice and is a little saltier. Mozzarella and Parmesan may also be used.
  • Finding Mexican Cheese: Check the specialty cheese section (typically near the deli) for fresh Cotija. Feta should be there as well. I'm able to find Queso Fresco right at Walmart where the bagged shredded cheeses are. 
  • Optional additions include: Avocado, jalapenos, black beans, chickpeas, green onions, and bacon. 
  • If you make the dressing ahead of time: it may separate and partially solidify in the fridge overnight. Just let it sit out at room temp for 20 minutes or so and give it a good shake prior to serving!
  • My Cowboy Caviar recipe is similar to this but uses canned corn, avocado and black beans. Be sure to try my Chickpea Salad and Mango Salsa recipes as well! And if you have more fresh corn to use up, definitely try my Chicken Corn Chowder!
  • 📘 Find this recipe on page 64 of my 2nd cookbook, Let’s Eat!
Storage
  • Store in an airtight container and refrigerate for up to 3 days.
The nutritional information provided is an estimate and is per serving. There are 5 servings in this recipe.

Nutrition

Calories: 252kcal, Carbohydrates: 28g, Protein: 7g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 20mg, Sodium: 752mg, Potassium: 609mg, Fiber: 4g, Sugar: 14g, Vitamin A: 2519IU, Vitamin C: 81mg, Calcium: 137mg, Iron: 1mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Salad, Side Dish, Snack
Cuisine: American, Mexican
Author: Stephanie