Corn Salad
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!
Servings: 5 people
Calories: 252kcal
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
Storage
The nutritional information provided is an estimate and is per serving. There are 5 servings in this recipe.
- 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