Description
This vibrant Corn Salad is a delightful mix of fresh ingredients, perfect for any occasion. Bursting with Mexican-inspired flavors, it combines juicy corn, crisp bell peppers, and tangy cherry tomatoes for a refreshing side dish that complements summer barbecues or picnic gatherings. Quick and easy to prepare, this salad is versatile enough to be enjoyed on its own or as a topping for tacos and grilled proteins. With its bright colors and satisfying crunch, it’s sure to impress your guests and family alike!
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)
- ¾ cup fresh Cotija cheese
- 3 tablespoons avocado oil
- ¼ cup lime juice
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
Instructions
- Boil or grill the corn for about 5 minutes until tender. Let cool before cutting the kernels off the cob.
- Dice the bell peppers and cucumber, halve the cherry tomatoes, finely dice the red onions, and chop the cilantro.
- In a small bowl, whisk together the avocado oil, lime juice, red wine vinegar, honey, Dijon mustard, salt, parsley, black pepper, cumin, garlic powder, and chili powder.
- In a large mixing bowl, combine corn kernels with all chopped vegetables. Pour dressing over the mixture and toss gently to coat everything evenly.
- Fold in Cotija cheese just before serving. Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 230
- Sugar: 6g
- Sodium: 270mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg