Description
This vibrant Corn Salad recipe is a refreshing explosion of fresh Mexican flavors, perfect for summer barbecues, potlucks, or as a healthy snack. With its combination of sweet corn, colorful veggies, and zesty dressing, this dish is not only quick to prepare but also incredibly versatile. It can be served on its own or as a delightful side to complement grilled meats or tacos. In just 30 minutes, you can whip up this deliciously satisfying salad that everyone will adore. Best of all, it can be made ahead of time for effortless entertaining!
Ingredients
Scale
- 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)
- 3/4 cup fresh Cotija cheese
- 3 tablespoons avocado oil
- ¼ cup lime 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
Instructions
- Shuck the corn and boil in water for about 5 minutes until tender. Let cool before cutting off kernels.
- Dice bell peppers, cucumber, and red onions; halve cherry tomatoes; and chop cilantro.
- In a small bowl, whisk together the dressing ingredients until combined.
- In a large mixing bowl, combine corn kernels with diced vegetables and Cotija cheese. Pour dressing over the salad and toss gently.
- For optimal freshness, add dressing and cheese just before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 6g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg