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Bold Fresh Mexican Corn Salad

Category: Satisfying Entrées for Any Occasion

Scoop up loads of fresh corn, chopped cucumbers, tomatoes, sweet peppers, and red onions, sprinkled with Cotija cheese and glossed with a honey-lime sauce. You’ll get crisp veggies, bold flavors, and bursting color—awesome at picnics or hangouts under the sun. Just toss it quick, or prep ahead by keeping the sauce separate till you’re ready to dig in. It’s even better cold or left to chill at room temp.

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Dana
Updated on Wed, 18 Jun 2025 19:06:26 GMT
Bowl full of corn, tomatoes, and veggies. Pin
Bowl full of corn, tomatoes, and veggies. | chefsnaps.com

Grab sweet corn, juicy veggies, and crumbly Cotija cheese for this lively summer side. The fresh flavors pack a punch, all wrapped in a zingy lime dressing. It's my favorite thing to whip up for picnics or backyard hangs. Folks always want the how-to, and I love how bright and cheerful it turns out.

This all started because I wanted to show up with something other than potato salad at our next family cookout—and now it’s always requested. My kids pitch in with chopping, and I make a little extra for easy lunches the next day.

Amazing Ingredients

  • Garlic powder Chili powder: Add a soft heat and a cozy note Use garlic powder for a smoother mixing dressing
  • Dried parsley and cumin: Sprinkle in for a gentle color pop and warm earthy flavor Check your spices are fresh—they taste better
  • Salt and black pepper: Gotta season it up Kosher salt keeps things clean and tasty
  • Dijon mustard: Binds the dressing together and gives a little zing Real mustard makes a difference
  • Honey: Gives the dressing a natural sweet finish to balance out tanginess
  • Red wine vinegar: Brings a juicy zip and lifts all the flavors Look for bright red, not murky
  • Lime juice: Adds punch as your main acid Reach for fresh limes for the most pep
  • Avocado oil or olive oil: Slick and rich—whichever you prefer shines through so go for a good one
  • Cotija cheese: Salty and creamy—swap for feta or find Cotija near the specialty cheeses
  • Fresh cilantro: Adds herby brightness Chop right before mixing for max aroma
  • Red onion: Mild bite and some color Finely dice for the best mix
  • English cucumber: Tons of crunch and holds up in the bowl—no need to peel it
  • Cherry tomatoes: Sweet and juicy Go for super ripe, cut in half for just-right bites
  • Bell peppers: I go for red and green—firm ones that add sweetness and color
  • Fresh corn on the cob: Juicy, crisp bite and lots of sweetness Look for healthy husks and fat kernels

Easy Step-by-Step

Dress and Serve:
Give your dressing a good shake again so nothing’s settled. Pour over the salad and gently toss until it all looks shiny. Scoop onto plates or stash in the fridge—it stays tasty for a day.
Assemble the Salad:
Toss your chopped peppers, tomatoes, cucumber, onion, cilantro, and Cotija right in with the corn. Use big spoons and fold it all together so everything’s evenly mixed.
Cool and Cut the Corn:
Lift the corn with tongs into a colander and hit it with cold water. Wait till it’s easy to hold, then use a sharp knife to slice off the kernels. Let them drop into a big mixing bowl.
Cook the Corn:
Boil a big pot of water with a hearty scoop of kosher salt. Toss in the shucked cobs and cook just four minutes for sweet, tender corn that stays crisp.
Prep the Vegetables:
Cut up the bell peppers, halve the tomatoes, chop the cucumber, and dice the red onion fine. Lay the veggies on paper towels and gently pat dry. This helps keep everything crisp.
Mix up the Dressing:
Pop the avocado oil, lime juice, vinegar, honey, Dijon, salt, parsley, black pepper, cumin, garlic powder, and chili powder into a lidded jar. Shake it up hard till it’s thoroughly blended. Set in the fridge while you get everything else ready.
A bowl full of bright veggies like corn, cucumbers, and tomatoes. Pin
A bowl full of bright veggies like corn, cucumbers, and tomatoes. | chefsnaps.com

This always takes me back to sunny weekends with my family. The kids pick their favorite tomato colors and always sneak sweet corn straight from the bowl. Cotija’s tang is my favorite—just salty enough so every veggie stands out.

Storage Tricks

Keep this colorful mix chilled in a container with a tight lid and it’ll be good for up to three days. Prepping ahead for a crowd? Wait to add the cheese and dressing—then combine everything right before you eat so it stays extra crisp.

Swaps & Shortcuts

No Cotija? Feta or even little chunks of mozzarella work. Queso fresco is great too. For more creaminess or extra protein, mix in diced avocado, black beans, or chickpeas. If you don’t have limes on hand, fresh lemon juice will do, but it’s a little softer in taste.

Plate piled high with corn, tomatoes, and cucumber. Pin
Plate piled high with corn, tomatoes, and cucumber. | chefsnaps.com

How to Serve

Scoop alongside chicken fresh off the grill, seared steak, or shrimp for a hearty meal. Try spooning into wraps or folding into tacos for lunch-to-go. Pile in lettuce cups for something light, or throw on some crushed tortilla chips for a bit of fun.

Roots and Flavors

This kind of fresh corn mix with lime and crumbly cheese is a nod to Mexican street foods like esquites—warm corn with cotija, chili, and a kick of lime. I tweaked it for easy family dinners and big parties where you want all those vibes without the fuss.

Recipe FAQs

→ What’s the best way to cook corn for this?

Get a pot boiling with salted water, drop in your corn, and cook about 4 minutes. Pull it out and cool for extra sweetness and bite.

→ Can I swap out Cotija cheese?

Totally! Try feta, Queso Fresco, parmesan, or even mozzarella—each has its own vibe and saltiness.

→ Is it okay to prep this ahead of time?

You can cut the veggies and mix the dressing in advance. Just hold off on tossing everything together with cheese and sauce until you’re almost ready to serve, so it stays perky.

→ What extras can I toss in?

Go wild with avocado, cooked bacon, jalapenos, chickpeas, black beans, or green onions for more crunch and pop.

→ How do I keep leftovers fresh?

Keep them in a tight container in the fridge and eat within three days. That way everything stays tasty and crisp.

Fresh Corn Salad

Juicy corn, snappy veggies, and a zippy Mexican-style sauce—just right for a fun snack or casual summer meal.

Preparation Time
25 min
Cooking Time
5 min
Total Time
30 min
By: Dana

Category: Main Dishes

Difficulty: Easy

Cuisine: Mexican

Yield: 5 Servings

Dietary Preferences: Vegetarian, Gluten-Free

Ingredients

→ Salad Base

01 0.75 cup Cotija cheese, broken into crumbles
02 0.33 cup fresh cilantro, chopped up
03 0.5 cup red onion, minced up small
04 1 cup English cucumber, cubed
05 1 pint cherry tomatoes, cut in half
06 1.5 cups diced bell pepper, mix red and green
07 4 big ears of fresh corn, husks removed

→ Dressing

08 0.25 teaspoon chili powder
09 0.25 teaspoon garlic powder
10 0.25 teaspoon ground cumin
11 0.5 teaspoon ground black pepper
12 1 teaspoon dried parsley
13 1 teaspoon salt
14 1 tablespoon honey
15 2 tablespoons red wine vinegar
16 0.25 cup fresh lime juice
17 3 tablespoons avocado oil or use olive oil
18 1 teaspoon Dijon mustard

Steps

Step 01

You can tuck it in the fridge for up to a day if you want to make it ahead. Or dig in right away for the freshest flavor.

Step 02

Give the dressing another good shake. Pour over everything, top with Cotija cheese, and give it all a gentle mix until it’s all coated nicely.

Step 03

In a big bowl, toss together corn, bell peppers, tomatoes, cucumber, red onion, and chopped cilantro. Give everything a stir to mix it up evenly.

Step 04

Stand the cooled cobs up, then slice downward so kernels fall off. It’s easiest with a sharp knife.

Step 05

As the corn chills, chop bell peppers, cut tomatoes in half, dice the cucumber, mince the red onion, and roughly chop cilantro. Put the veggies on some paper towels so they don’t get soggy.

Step 06

Fill a big pot with water and bring it to a boil. Toss in some salt. Drop in the ears of corn and boil them about 4 minutes. Take them out and rinse under cold water so they cool off fast.

Step 07

Throw the oil, lime juice, vinegar, honey, mustard, salt, parsley, pepper, cumin, garlic powder, and chili powder into a jar with a lid. Close it up and shake wildly until it looks all blended, then chuck it in the fridge while you get the veggies ready.

Notes

  1. Want everything crisp? Hold back on adding cheese and dressing until you’re just about to eat.
  2. You can swap in feta, Queso Fresco, or fresh Cotija instead of Cotija. Parmesan needs to be super finely grated to work here.
  3. Wet veggies can water everything down, so pat them dry after cutting.
  4. Try tossing in avocado, black beans, chickpeas, green onions, crispy bacon bits, or some jalapeños if you want to switch it up.
  5. If your dressing goes solid in the fridge, warm it up a bit and shake again to loosen it.

Required Tools

  • Large pot or saucepan
  • Cutting board and sharp knife
  • Colander
  • Big mixing bowl
  • Jar or lidded container for dressing
  • Paper towels for blotting

Allergen Information

Check every ingredient for potential allergens, and consult a healthcare professional if uncertain.
  • Has dairy (Cotija cheese)

Nutritional Details (Per Serving)

These details are for reference purposes and don't replace professional medical advice.
  • Calories: 252
  • Fats: ~
  • Carbohydrates: ~
  • Protein: ~