Corn Salad
This vibrant Corn Salad recipe is a refreshing blend of fresh Mexican flavors, perfect for any occasion. Bursting with crisp vegetables and creamy Cotija cheese, this dish is not only delightful to the palate but also a feast for the eyes. Whether you’re hosting a summer barbecue, attending a potluck, or simply looking for a light and nutritious snack, this salad is sure to impress. In just 30 minutes, you can create a colorful medley that’s both healthy and versatile. Serve it as an enticing side dish or enjoy it on its own—this Corn Salad is bound to become a favorite in your culinary repertoire!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 6 servings 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Ingredients
Scale
- 4 large ears of fresh corn
- 1 ½ cups diced bell pepper
- 1 pint cherry tomatoes
- 1 cup English cucumber
- ½ cup finely diced red onions
- 1/3 cup fresh cilantro
- 3/4 cup Cotija cheese
- 3 tablespoons avocado oil
- ¼ cup lime juice
- 2 tablespoons red apple 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
- Make the dressing by mixing all dressing ingredients in a container with a lid. Shake well and refrigerate.
- Boil water in a large pot. Add salt and corn; boil for 4 minutes. Drain and rinse with cold water.
- Cut kernels off the cobs and combine with remaining salad ingredients in a bowl.
- Shake the dressing again and pour over the salad; toss gently until combined.
- Serve immediately or chill in the fridge for up to one day before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 6g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
Find it online: https://teffrecipes.com/corn-salad/