Name: Fresh Corn Salad with Lime and Cotija for Summer Bliss
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 4 large ears of fresh corn; 1 ½ cups diced bell pepper (red and green mix); 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 (can substitute feta cheese); 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 salt; 1 teaspoon dried parsley; ½ teaspoon black pepper; ¼ teaspoon cumin; ¼ teaspoon garlic powder; ¼ teaspoon chili powder

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Fresh Corn Salad with Lime and Cotija is a refreshing dish, perfect for summer meals or barbecues. It features tender boiled corn kernels, crisp bell peppers, cherry tomatoes, cucumber, and red onions, all tossed in a tangy lime vinaigrette and topped with creamy Cotija cheese. This vibrant salad not only looks appetizing but also bursts with flavor, making it a great choice for gatherings and picnics.

Why You’ll Love This Fresh Corn Salad with

This dish is more than just a beautiful salad; it offers numerous benefits that make it a must-try. First, it showcases the best ingredients for corn salad, including fresh vegetables that enhance its taste and nutrition. Second, it’s incredibly easy to make, making it a fantastic choice for last-minute summer corn salad with dressing needs. If you’re searching for healthy fresh corn salad ideas, this recipe fits the bill perfectly. Plus, it’s vegetarian-friendly, catering to diverse dietary preferences. The lime and Cotija add a zesty kick, elevating your taste buds. Finally, it’s a perfect side for barbecues or a light, refreshing main dish.

Ingredients for Fresh Corn Salad with

Gather these items:

4 large ears of fresh corn
1 ½ cups diced bell pepper (red and green mix)
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 (can substitute feta cheese)
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 salt
1 teaspoon dried parsley
½ teaspoon black pepper
¼ teaspoon cumin
¼ teaspoon garlic powder
¼ teaspoon chili powder

How to Make Fresh Corn Salad with Step-by-Step

Step 1: Combine avocado oil, lime juice, red wine vinegar, honey, Dijon mustard, salt, dried parsley, black pepper, cumin, garlic powder, and chili powder in a container with a lid. Shake well to fully blend all ingredients. Refrigerate while preparing the rest of the salad.
Step 2: Bring a large pot of water to a boil and salt it generously with about 2 heaping tablespoons of kosher salt. Add the ears of corn and boil for exactly 4 minutes.
Step 3: Transfer the corn to a colander and rinse under cold water until completely cooled.
Step 4: While the corn cools, dice bell peppers, halve cherry tomatoes, dice cucumber, finely dice red onions, and roughly chop cilantro. Lay these vegetables on paper towels to absorb excess moisture.
Step 5: Place cooled corn cobs flat-side down and carefully slice the kernels off with a sharp knife. Transfer all kernels into a large mixing bowl.
Step 6: Add the diced bell peppers, cherry tomatoes, cucumber, red onions, cilantro, and Cotija cheese to the bowl with the corn kernels. Toss gently to mix evenly.
Step 7: Shake the dressing again to re-emulsify ingredients. Pour over the salad and toss thoroughly until everything is well coated.
Step 8: Serve immediately for the freshest taste or cover and refrigerate for up to 1 day.

Pro Tips for the Best Fresh Corn Salad with

Keep these in mind:

If made ahead, consider adding the dressing and cheese just before serving to maintain texture.
For a touch of heat, add diced jalapeños or a pinch of cayenne pepper.
Use seasonal fresh corn salad ingredients for the best flavor—sweet corn is key!

Best Ways to Serve Fresh Corn Salad with

This salad is incredibly versatile. Serve it as a refreshing side dish at summer picnics, or pair it with grilled chicken or fish for a light meal. It also works wonderfully as a topping for tacos or burritos, providing a burst of color and flavor. If you’re looking for a vegetarian option, enjoy it on its own or alongside a hearty grain bowl.

How to Store and Reheat Fresh Corn Salad with

For best results, cover and refrigerate any leftover salad for up to 1 day. If you prepare it ahead of time, consider adding the dressing and cheese just before serving to keep everything fresh and crunchy. This makes it a fantastic option for meal prep!

Frequently Asked Questions About Fresh Corn Salad with

What’s the secret to perfect Fresh Corn Salad with?

The secret lies in using fresh, sweet corn and balancing the flavors in the dressing. This ensures each bite is bursting with vibrant taste, making your salad a hit at any gathering.

Can I make Fresh Corn Salad with ahead of time?

Yes, you can prepare the salad a few hours in advance, but for the best flavor and texture, add the dressing and cheese just before serving. This keeps the ingredients fresh and avoids sogginess.

How do I avoid common mistakes with Fresh Corn Salad with?

Avoid overcooking the corn, as this can lead to a mushy texture. Also, ensure you chill the salad after preparation for at least 30 minutes to let the flavors meld together.

Variations of Fresh Corn Salad with You Can Try

For an exciting twist, consider these variations:

Fresh Corn Salad with Avocado: Add creamy avocado cubes for richness.
Fresh Corn Salad with Tomatoes and Basil: Incorporate fresh basil for a garden-fresh taste.
Sweet Corn Salad Recipe: Include diced mango for a sweet tropical flair.
Vegetarian Fresh Corn Salad Recipes: Substitute Cotija with a vegan cheese alternative for a plant-based option.

For more delicious salad recipes, check out Chickpea Avocado Salad or Creamy Potato Salad. If you’re interested in the health benefits of corn, visit Healthline for more information.

Fresh Corn Salad with Lime and Cotija for Summer Bliss

Author: basmer
Total Time: 30 minutes
Yield: Serves 6
Diet: Vegetarian

Print Recipe

Description

Fresh Corn Salad with Lime and Cotija is a refreshing dish, perfect for summer meals or barbecues. It features tender boiled corn kernels, crisp bell peppers, cherry tomatoes, cucumber, and red onions, all tossed in a tangy lime vinaigrette and topped with creamy Cotija cheese.

Instructions

Combine avocado oil, lime juice, red wine vinegar, honey, Dijon mustard, salt, dried parsley, black pepper, cumin, garlic powder, and chili powder in a container with a lid. Shake well to fully blend all ingredients. Refrigerate while preparing the rest of the salad.
Bring a large pot of water to a boil and salt it generously with about 2 heaping tablespoons of kosher salt. Add the ears of corn and boil for exactly 4 minutes.
Transfer the corn to a colander and rinse under cold water until completely cooled.
While the corn cools, dice bell peppers, halve cherry tomatoes, dice cucumber, finely dice red onions, and roughly chop cilantro. Lay these vegetables on paper towels to absorb excess moisture.
Place cooled corn cobs flat-side down and carefully slice the kernels off with a sharp knife. Transfer all kernels into a large mixing bowl.
Add the diced bell peppers, cherry tomatoes, cucumber, red onions, cilantro, and Cotija cheese to the bowl with the corn kernels. Toss gently to mix evenly.
Shake the dressing again to re-emulsify ingredients. Pour over the salad and toss thoroughly until everything is well coated.
Serve immediately for the freshest taste or cover and refrigerate for up to 1 day.