Easy Fresh Mexican Corn Salad (Print)
Sweet corn, crisp vegetables, and a vibrant Mexican-inspired dressing—an ideal summer side or snack.
# Ingredients:
→ Salad Base
01 -
4 large ears fresh corn, husked
02 -
1.5 cups diced bell pepper, red and green
03 -
1 pint cherry tomatoes, halved
04 -
1 cup English cucumber, diced
05 -
0.5 cup red onions, finely diced
06 -
0.33 cup fresh cilantro, roughly chopped
07 -
0.75 cup Cotija cheese, crumbled
→ Dressing
08 -
3 tablespoons avocado oil or extra virgin olive oil
09 -
0.25 cup fresh lime juice
10 -
2 tablespoons red wine vinegar
11 -
1 tablespoon honey
12 -
1 teaspoon Dijon mustard
13 -
1 teaspoon salt
14 -
1 teaspoon dried parsley
15 -
0.5 teaspoon black pepper
16 -
0.25 teaspoon ground cumin
17 -
0.25 teaspoon garlic powder
18 -
0.25 teaspoon chili powder
# Steps:
01 -
Combine avocado oil, lime juice, red wine vinegar, honey, Dijon mustard, salt, dried parsley, black pepper, cumin, garlic powder, and chili powder in a lidded container. Shake vigorously until emulsified, then refrigerate while preparing vegetables.
02 -
Bring a large pot of water to a rolling boil. Salt generously. Add corn and boil for 4 minutes. Immediately transfer cobs to a colander and rinse with cold water until completely cooled.
03 -
While corn cools, dice bell peppers, halve cherry tomatoes, dice cucumber, finely dice red onion, and roughly chop cilantro. Lay chopped vegetables on paper towels to absorb excess moisture for crispness.
04 -
Place cooled corn cobs flat-side down, then carefully slice kernels from the cob using a sharp knife.
05 -
Combine corn kernels, diced bell peppers, cherry tomatoes, cucumber, red onion, and cilantro in a large bowl. Toss to distribute evenly.
06 -
Shake dressing again and pour over the salad mixture. Add crumbled Cotija cheese. Gently toss until fully coated and combined.
07 -
Serve immediately or cover tightly and refrigerate for up to 1 day before serving for optimal freshness.
# Additional Notes:
01 -
For best texture, reserve the dressing and cheese until just before serving if preparing in advance.
02 -
Fresh Cotija, Queso Fresco, or Feta work well, but avoid hard cheeses like Parmesan unless finely grated.
03 -
Excess moisture on vegetables can dilute flavors—blot ingredients dry after chopping.
04 -
Consider optional additions such as avocado, jalapeños, black beans, chickpeas, green onions, or crisped bacon for variations.
05 -
If the dressing is made ahead and solidifies in the fridge, allow it to come to room temperature and shake well before use.