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This vibrant Corn Salad is a refreshing blend of fresh corn, crisp vegetables, and tangy dressing, perfect for summer gatherings or as a flavorful side dish. Packed with colorful ingredients like bell peppers, cherry tomatoes, and cilantro, this dish is easy to prepare and bursting with fresh flavor. Ideal for potlucks, barbecues, or light meals.

Ingredients

Salad:

4 large ears of fresh corn (see notes)
1 ½ cups diced bell pepper (use red and green for color)
1 pint cherry tomatoes, halved
1 cup English cucumber, diced
½ cup red onions, finely diced
1/3 cup fresh cilantro, roughly chopped
¾ cup fresh Cotija cheese (see notes for substitutes)

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 EACH: salt, dried parsley
½ teaspoon black pepper
¼ teaspoon EACH: cumin, garlic powder, chili powder

Instructions

Prep the Dressing:
Combine all dressing ingredients in a container with a lid. Shake well to combine and refrigerate while preparing the rest of the salad.
Prepare the Vegetables:
Dice the bell peppers, cherry tomatoes, cucumber, and red onion. Place them on paper towels to absorb excess moisture for a crisp and fresh result.
Cook the Corn:
- Bring a large pot of water to a boil. Generously salt the water (about 2 heaping tablespoons of kosher salt) to enhance the natural sweetness of the corn.
- Add the corn and boil for 4 minutes. Use a timer to avoid overcooking.
- Transfer the corn to a colander and rinse with cold water until fully cooled.
Assemble the Salad:
- Cut the kernels off the cob by placing the cob flat-side-down and sliding a sharp knife down its sides.
- In a large bowl, combine the corn kernels, diced vegetables, cilantro, and Cotija cheese. Toss to mix.
Add the Dressing:
- Shake the dressing once more and pour it over the salad. Toss until well combined.
- Serve immediately or cover and chill for up to 1 day. If making ahead, consider adding the dressing and cheese just before serving.

Why You’ll Love This Recipe

Fresh and Flavorful: Combines the sweetness of corn with the tanginess of lime and the crunch of fresh veggies.
Easy to Prepare: Simple steps make this recipe a breeze to whip up.
Perfect for Any Occasion: A versatile side dish that complements a variety of meals.

Tips

Use fresh corn for the best flavor, but frozen or canned corn can work in a pinch.
Dice vegetables evenly for a visually appealing and well-mixed salad.
Chill the salad before serving for maximum freshness.

Variations and Substitutions

Cheese Substitute: Use feta cheese or omit for a dairy-free version.
Vegetable Swaps: Add diced avocado or black beans for extra flavor and texture.
Spice Level: Increase chili powder or add diced jalapeño for a spicier kick.

FAQs

Can I use frozen or canned corn?
Yes, but fresh corn provides the best flavor and texture. If using frozen or canned, drain well and pat dry before adding to the salad.

How long does this salad keep?
It can be stored in an airtight container in the refrigerator for up to 2 days. Add the dressing and cheese just before serving for the best results.

Can I make this salad ahead of time?
Yes, you can prep the ingredients a day in advance. Keep the dressing and cheese separate until ready to serve.

Serving Suggestions

Serve alongside grilled meats, tacos, or burgers for a complete meal.
Pair with tortilla chips for a dip-style serving option.
Add it to a bed of lettuce for a hearty salad.

Suggestions

Garnish with extra cilantro or a sprinkle of smoked paprika for added color and flavor.
Double the recipe for large gatherings or potlucks.
Serve with lime wedges on the side for an extra burst of citrus.