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.
Ingredients
Scale
- 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
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.
Notes
- If made ahead, consider adding the dressing and cheese just before serving to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
Keywords: Fresh Corn Salad, Corn Salad, Summer Salad, Healthy Salad