Print

Corn Salad

Corn Salad
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Experience a burst of fresh flavors with this vibrant Corn Salad, perfect for any occasion! This refreshing dish combines sweet corn with colorful vegetables and a zesty dressing, making it an ideal side for summer barbecues, potlucks, or quick weeknight meals. With its easy preparation and customizable ingredients, you’ll find yourself reaching for this recipe again and again. Enjoy the delightful taste of Mexico in every bite as you serve this salad at your next gathering!

Ingredients

Scale
  • 4 large ears of fresh corn
  • 1 ½ cups diced bell pepper (red and green)
  • 1 pint cherry tomatoes (halved)
  • 1 cup English cucumber (diced)
  • ½ cup red onions (finely diced)
  • ⅓ cup fresh cilantro (roughly chopped)
  • ¾ cup Cotija cheese (or substitute with crumbled tofu for a vegan option)
  • 3 tablespoons avocado oil
  • ¼ cup lime juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1 teaspoon dried parsley
  • ½ teaspoon black pepper
  • ¼ teaspoon cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon chili powder

Instructions

  1. Cook the corn until tender (about 5 minutes). Allow it to cool slightly before slicing off the kernels.
  2. Dice the bell peppers, cucumber, and red onions into bite-sized pieces.
  3. In a mixing bowl, whisk together avocado oil, lime juice, apple cider vinegar, honey, Dijon mustard, salt, parsley, black pepper, cumin, garlic powder, and chili powder to create the dressing.
  4. In a large bowl, combine corn kernels with chopped veggies and cilantro. Drizzle with the dressing and toss gently until well-coated.
  5. Serve immediately or chill in the refrigerator for an hour to enhance flavors.

Nutrition

Find it online: https://www.familytableideas.com/corn-salad/