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This Corn Salad bursts with fresh summer flavor and comes together quickly with sweet corn, crisp veggies, zesty lime dressing, and creamy Cotija cheese. It is my go-to side for cookouts and a colorful way to bring the best of the season to your table. I always get recipe requests for this one and love that it feels both wholesome and vibrant.
I started making this when I wanted to bring something other than potato salad to our family barbecue and it instantly became a hit. My kids love to help cut the veggies and I always make extra for lunch the next day.
Ingredients
- Fresh corn on the cob: Sweetens the salad and adds crunch Look for ears with bright green husks and plump kernels
- Bell peppers: I use red and green for color and a bit of sweetness Choose firm shiny peppers without soft spots
- Cherry tomatoes: Juicy and sweet Halve them for even bites and always choose ripe ones for best flavor
- English cucumber: This adds refreshing crunch and stays crisp in the salad Seeds are small so you can leave the skin on
- Red onion: Adds a mild bite Dice finely so it mingles in every mouthful
- Fresh cilantro: Bright pop of flavor Chop just before using for the most aroma
- Cotija cheese: Brings salty creaminess Feta works well too and you can find Cotija near specialty or deli cheeses
- Avocado oil or olive oil: Both are flavorful and balance the acidity Pick a good quality oil for the dressing as you taste it in every bite
- Lime juice: The base of the dressing Use fresh limes if possible for that extra zip
- Red wine vinegar: Lifts the flavors and adds tang Look for a clear reddish vinegar not brown or cloudy
- Honey: Rounds out the acidity by bringing a touch of natural sweetness
- Dijon mustard: Helps combine the dressing and gives extra depth Read the label and look for real mustard for best results
- Salt and black pepper: Essential for seasoning Use kosher salt for its clean flavor
- Dried parsley and cumin: Add a little earthiness and color Opt for fresh dried spices less than a year old
- Garlic powder Chili powder: Brings warmth and gentle spice Use garlic powder not fresh for a smoother dressing
Step-by-Step Instructions
- Make the Dressing:
- Combine avocado oil lime juice red wine vinegar honey Dijon mustard salt dried parsley black pepper cumin garlic powder and chili powder in a jar with a lid Screw on the lid tightly and shake vigorously until fully mixed Place the dressing in the fridge to chill while prepping the rest
- Prep the Vegetables:
- Dice bell peppers halve cherry tomatoes chop cucumber and finely dice the red onion Arrange all the chopped veggies over clean paper towels and gently press This will remove extra moisture and keep the salad crisp
- Cook the Corn:
- Bring a large pot of water to a rolling boil Add a generous amount of kosher salt which helps flavor the corn Drop in the shucked corn cobs and boil for exactly four minutes This keeps the kernels tender but crisp
- Cool and Cut the Corn:
- Using tongs transfer the corn to a colander and rinse with cold water right away Let cool until you can handle Slice kernels off each cob by holding one flat-side down and carefully running a sharp knife top to bottom Collect the kernels in a large mixing bowl
- Assemble the Salad:
- Add prepped bell peppers tomatoes cucumber onion cilantro and Cotija cheese to the bowl with corn Toss these gently with large spoons so everything is evenly mixed
- Dress and Serve:
- Give the dressing another really good shake to remix Pour it over the salad and toss until all ingredients are glossy and coated Serve right away or cover and chill for later up to one day
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This salad always reminds me of family gatherings under the sun My kids love trying different colored tomatoes and crunching on the sweet corn right from the bowl For me Cotija cheese is the star as it gives salty tang without overpowering the veggies
Storage Tips
Store the finished salad in an airtight container in the refrigerator for up to three days If making ahead for an event keep the dressing and cheese separate then toss everything just before serving for the freshest crunch
Ingredient Substitutions
Feta is a great stand-in for Cotija and even crumbly queso fresco or chopped fresh mozzarella works in a pinch Add black beans drained chickpeas or even diced avocado for extra creaminess and protein Lemon juice can replace lime juice if needed though you will notice a slightly softer flavor
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Serving Suggestions
Pair with grilled chicken steaks or shrimp for a balanced meal Spoon onto tacos or tuck into wraps for a portable lunch Serve in lettuce cups for a lighter appetizer or add crushed tortilla chips for a play on elote
Cultural Note
Corn salads with lime and cheese have roots in Mexican street food like esquites which is corn served warm with chili cotija and lime Juice This recipe is inspired by those flavors but tailored for easy family meals and big gatherings
Recipe FAQs
- → How do I cook the corn for this dish?
Bring water to a boil, salt generously, then cook fresh corn for 4 minutes before cooling. This keeps kernels sweet and crisp.
- → Can I substitute Cotija cheese?
Yes, Queso Fresco, feta, mozzarella, or parmesan all work well, each bringing different textures and saltiness.
- → Can this be made in advance?
Prepare the vegetables and dressing ahead, but combine with cheese and dressing just before serving to maintain freshness.
- → What are some optional add-ins?
Try avocado, jalapenos, black beans, chickpeas, green onions, or bacon for extra flavor and texture.
- → How should leftovers be stored?
Store in an airtight container in the refrigerator and enjoy within 3 days for best taste and texture.