Easy Corn Salad Recipe
This Easy Corn Salad is a vibrant and refreshing dish featuring fresh corn, colorful bell peppers, juicy cherry tomatoes, crisp cucumber, and tangy Cotija cheese. Tossed in a zesty lime and red wine vinegar dressing with a touch of honey and Dijon mustard, this salad is perfect as a light side or a healthy snack, showcasing fresh, simple ingredients in a quick and easy recipe.
- Prep Time: 20 Minutes
- Cook Time: 15 Minutes
- Total Time: 35 Minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Vegetables
- 4 large ears of fresh corn (about 3 cups when cut from the cob)
- 1½ cups bell peppers, diced (a mix of red and green for color)
- 1 pint cherry tomatoes, halved
- 1 cup English cucumber, diced
- ½ cup red onions, finely diced
- ⅓ cup fresh cilantro, roughly chopped
Cheese
- ¾ cup fresh Cotija cheese, crumbled
Dressing
- 3 tablespoons avocado oil or extra virgin olive oil
- ¼ cup fresh lime juice (about 2 medium limes)
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
Instructions
- Prepare the corn: Cut the kernels off the cob. For added flavor, grill or blanch the corn before cutting to enhance the sweetness and add a smoky or tender texture.
- Prepare the vegetables: Dice the bell peppers, halve the cherry tomatoes, dice the English cucumber, and finely dice the red onions. Roughly chop the fresh cilantro for fresh herbaceous notes.
- Make the dressing: In a medium bowl, whisk together avocado oil, fresh lime juice, red wine vinegar, honey, Dijon mustard, salt, dried parsley, and black pepper until emulsified and flavorful.
- Combine the salad ingredients: In a large serving bowl, mix together the prepared corn, bell peppers, cherry tomatoes, cucumber, red onion, and cilantro ensuring even distribution.
- Add the cheese: Crumble the Cotija cheese over the combined salad ingredients to provide a salty, creamy contrast.
- Toss and let marinate: Pour the dressing over the salad and gently toss to combine all flavors and textures. Let the salad sit for 15-20 minutes before serving to allow the flavors to meld beautifully.
Notes
- Grilling the corn before cutting adds a smoky flavor that enhances the salad.
- You can substitute Cotija cheese with feta or queso fresco if unavailable.
- For a vegan version, omit the cheese or use a plant-based cheese alternative.
- This salad is best served fresh but can be refrigerated for up to 24 hours.
- Adjust salt and honey in the dressing to balance acidity and sweetness to taste.
Find it online: https://oliviabakes.com/easy-corn-salad-recipe/
