Fresh Corn Salad (Print Version)
Juicy corn, snappy veggies, and a zippy Mexican-style sauce—just right for a fun snack or casual summer meal.
# 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:
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.
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.
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.
04 -
Stand the cooled cobs up, then slice downward so kernels fall off. It’s easiest with a sharp knife.
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.
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.
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:
01 -
Want everything crisp? Hold back on adding cheese and dressing until you’re just about to eat.
02 -
You can swap in feta, Queso Fresco, or fresh Cotija instead of Cotija. Parmesan needs to be super finely grated to work here.
03 -
Wet veggies can water everything down, so pat them dry after cutting.
04 -
Try tossing in avocado, black beans, chickpeas, green onions, crispy bacon bits, or some jalapeños if you want to switch it up.
05 -
If your dressing goes solid in the fridge, warm it up a bit and shake again to loosen it.