Corn Salad
This easy Corn Salad is a vibrant dish bursting with fresh Mexican flavors. Perfect for summer gatherings, potlucks, or as a healthy snack, this salad will impress your guests with its colorful ingredients and delightful dressing. Enjoy the crunchy texture of sweet corn combined with juicy tomatoes and creamy Cotija cheese that make this dish truly stand out.
Why You’ll Love This Recipe
- Quick to Prepare: This Corn Salad comes together in just 30 minutes, making it an ideal choice when you’re short on time.
- Fresh and Flavorful: With a mix of fresh vegetables and a zesty dressing, every bite is packed with flavor.
- Versatile Side Dish: This salad pairs beautifully with grilled meats or works great as a light standalone snack.
- Healthy Ingredients: Loaded with vitamins and nutrients, this salad is a guilt-free addition to any meal.
- Make Ahead Option: Easily prepare it in advance for your next barbecue or gathering — just add the dressing before serving!
Tools and Preparation
Before you dive into making your Corn Salad, gather the essential tools to make the process seamless.
Essential Tools and Equipment
- Chef’s knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cups and spoons
Importance of Each Tool
- Chef’s knife: A sharp knife helps you chop vegetables quickly and evenly, ensuring consistent sizes for perfect texture.
- Mixing bowl: A large bowl allows you to toss all ingredients easily without spilling.
- Whisk: This tool is essential for blending the dressing smoothly, preventing clumps in your delicious sauce.
Ingredients
This easy Corn Salad recipe is loaded with fresh Mexican flavors and is tossed in the most flavorful dressing! It makes a perfect side dish for a potluck or healthy summer snack!
For the Salad
- 4 large ears of fresh corn (see notes)
- 1 ½ cups diced bell pepper (I use red and green)
- 1 pint cherry tomatoes (halved)
- 1 cup English cucumber (diced)
- ½ cup red onions (finely diced)
- 1/3 cup fresh cilantro (roughly chopped)
- 3/4 cup fresh Cotija cheese (see notes for subs)
For the Dressing
- 3 tablespoons avocado oil (or extra virgin olive oil)
- ¼ cup lime juice (can sub lemon juice)
- 2 tablespoons red wine vinegar
- 1 Tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon EACH: salt, dried parsley
- ½ teaspoon black pepper
- ¼ teaspoon EACH: cumin, garlic powder, chili powder
How to Make Corn Salad
Step 1: Prepare the Corn
- Bring a large pot of water to boil.
- Add the husked corn and cook for about 5 minutes until tender.
- Remove from heat, cool slightly, then cut kernels off the cob into a mixing bowl.
Step 2: Chop the Vegetables
- Dice the bell peppers and cucumber into bite-sized pieces.
- Halve the cherry tomatoes and finely dice the red onions.
- Roughly chop fresh cilantro.
Step 3: Mix Ingredients Together
- In the bowl with corn, add bell peppers, cherry tomatoes, cucumber, red onions, and cilantro.
- Gently toss to combine all ingredients evenly.
Step 4: Prepare the Dressing
- In a separate bowl, whisk together avocado oil, lime juice, red wine vinegar, honey, Dijon mustard, salt, dried parsley, black pepper, cumin, garlic powder, and chili powder until smooth.
Step 5: Combine and Serve
- Drizzle dressing over the salad mixture.
- Toss gently until everything is well coated in dressing.
- Serve immediately or refrigerate until ready to enjoy! If preparing ahead of time, add cotija cheese just before serving for best results.
How to Serve Corn Salad
Corn Salad is a versatile dish that can complement various meals. Whether you’re hosting a barbecue or enjoying a family dinner, this salad can elevate your dining experience.
As a Side Dish
- Perfect with grilled meats like chicken, steak, or fish.
- Adds a burst of flavor to any meal, making it a great choice for summer cookouts.
In a Wrap
- Use Corn Salad as a filling for wraps or tortillas.
- Combine it with grilled chicken and avocado for a delicious lunch option.
On Top of Tacos
- Use Corn Salad as a fresh topping for tacos.
- It adds crunch and brightness to your favorite taco recipes.
As a Snack
- Enjoy Corn Salad on its own as a healthy snack.
- Pair it with tortilla chips for added texture and flavor.
How to Perfect Corn Salad
To make your Corn Salad truly exceptional, consider these simple tips.
- Use Fresh Ingredients – Fresh produce enhances the flavor and texture of the salad.
- Chill Before Serving – Allow the salad to chill in the refrigerator for at least 30 minutes to let flavors meld.
- Adjust Seasoning – Taste before serving; feel free to add more lime juice or salt based on your preference.
- Experiment with Add-ins – Consider adding black beans or avocado for extra nutrition and flavor.
Best Side Dishes for Corn Salad
Corn Salad pairs well with many side dishes. Here are some suggestions to round out your meal.
- Grilled Vegetables – A mix of zucchini, bell peppers, and asparagus brings color and taste to your plate.
- Baked Potatoes – Fluffy baked potatoes offer comfort and can be topped with sour cream or cheese.
- Quinoa Pilaf – Nutty quinoa adds texture and is an excellent source of protein.
- Coleslaw – Crunchy coleslaw complements the freshness of Corn Salad perfectly.
- Garlic Bread – Warm garlic bread provides a delightful contrast to the refreshing salad.
- Fruit Salad – A sweet fruit salad balances out savory flavors beautifully.
Common Mistakes to Avoid
When making your Corn Salad, it’s easy to slip up. Here are some common mistakes and how to steer clear of them.
- Using canned corn: Fresh corn offers the best flavor and texture. If you can’t find fresh corn, opt for frozen instead of canned.
- Overdressing the salad: Adding too much dressing can overwhelm the fresh ingredients. Start with less dressing and add more as needed.
- Forgetting to chill: Allowing your Corn Salad to chill enhances its flavors. Refrigerate for at least 30 minutes before serving for a better taste.
- Neglecting seasoning: Seasoning is key! Don’t skip on salt, pepper, or spices; they bring out the vibrant flavors in your salad.
- Not customizing: Corn Salad is versatile. Feel free to add other vegetables or proteins to suit your taste preferences!
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Keep it away from strong-smelling foods to avoid flavor absorption.
Freezing Corn Salad
- Freezing is not recommended, as the texture may change when thawed.
- If you must freeze it, do so without dressing and cheese, and consume within a month.
Reheating Corn Salad
- Oven: Preheat the oven to 350°F (175°C). Spread the salad on a baking sheet for even heating.
- Microwave: Heat in short bursts of 30 seconds until warm. Stir between intervals.
- Stovetop: Place in a skillet over medium heat and stir gently until warmed through.
Frequently Asked Questions
Here are some frequently asked questions about Corn Salad that may help you make the best version.
What can I add to enhance my Corn Salad?
You can add diced avocado, black beans, or even grilled chicken for extra flavor and protein.
Can I make Corn Salad ahead of time?
Yes! Prepare it a day ahead but add dressing and cheese just before serving for freshness.
Is Corn Salad healthy?
Absolutely! With fresh vegetables and minimal dressing, Corn Salad is a nutritious option that’s low in calories.
What type of corn should I use for my Corn Salad?
Fresh corn is best, but you can also use frozen corn if fresh isn’t available.
Final Thoughts
This easy Corn Salad recipe brings together fresh ingredients and vibrant flavors that everyone will love. It’s perfect as a side dish or snack, and you can customize it to match your preferences. Give it a try—you’ll enjoy its delightful taste!
Easy Corn Salad
- Total Time: 20 minutes
- Yield: Serves about 6
Description
This easy Corn Salad is a delightful burst of fresh flavors that embodies the essence of summer. Featuring sweet corn, juicy tomatoes, and creamy Cotija cheese, this vibrant dish is perfect for potlucks, barbecues, or as a healthy snack. With its zesty dressing and colorful ingredients, it’s sure to impress your guests and elevate any meal.
Ingredients
- 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 (chopped)
- ¾ cup fresh Cotija cheese
- Dressing: avocado oil, lime juice, red wine vinegar, honey, Dijon mustard, salt, dried parsley, black pepper, cumin, garlic powder, chili powder
Instructions
- 1. Boil water in a large pot and cook husked corn for about 5 minutes until tender. Cool slightly and cut off kernels.
- 2. Dice bell peppers and cucumber; halve cherry tomatoes; finely dice red onions; chop cilantro.
- 3. In a mixing bowl with corn, combine all chopped vegetables and toss gently.
- 4. In a separate bowl, whisk together dressing ingredients until smooth.
- 5. Drizzle the dressing over the salad mixture and toss to coat evenly. Serve immediately or chill before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 180
- Sugar: 6g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
