Go Back

Quick Corn Salad for Cookouts and Summer Parties

Fresh corn salad · Summer side dish or potluck recipe · Bright, crunchy, and easy to make
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 5 servings
Course: Salad, Side Dish, Snack
Cuisine: American, Mexican-inspired
Ingredients Method

Ingredients
  

  • For the Corn Salad
  • 4 large ears fresh corn about 3 cups kernels
  • 1 1/2 cups diced bell pepper use red, green, orange, or yellow
  • 1 pint cherry tomatoes halved
  • 1 cup English cucumber diced
  • 1/2 cup red onion finely diced
  • 1/3 cup fresh cilantro roughly chopped
  • 3/4 cup crumbled Cotija cheese
  • For the Lime Dressing
  • 3 tablespoons avocado oil or extra virgin olive oil
  • 1/4 cup fresh lime juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt or to taste
  • 1 teaspoon dried parsley
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • Optional Add-Ins
  • Diced avocado
  • Jalapeño slices
  • Black beans
  • Chickpeas
  • Green onions
  • Crispy bacon
  • Queso fresco or feta instead of Cotija

Method
 

  1. Make the dressing
  2. Add the oil, lime juice, red wine vinegar, honey, Dijon mustard, salt, parsley, black pepper, cumin, garlic powder, and chili powder to a jar with a lid.
  3. Shake until the dressing looks smooth and well combined. Refrigerate it while you prepare the salad.
  4. Cook the corn
  5. Bring a large pot of water to a boil. Add salt to the water, then add the corn.
  6. Boil the corn for about 4 minutes, just until tender and bright.
  7. Cool the corn
  8. Transfer the corn to a colander and rinse with cold water until completely cooled.
  9. Pat the corn dry before cutting.
  10. Cut off the kernels
  11. Place each cob upright or flat-side down on a cutting board.
  12. Use a sharp knife to slice the kernels from the cob. Add the kernels to a large mixing bowl.
  13. Add the vegetables
  14. Add the bell peppers, cherry tomatoes, cucumber, red onion, and cilantro to the bowl with the corn.
  15. Gently toss to combine.
  16. Add cheese and dressing
  17. Sprinkle in the Cotija cheese.
  18. Shake the dressing again, pour it over the salad, and toss until everything is lightly coated.
  19. Serve or chill
  20. Serve right away for the freshest crunch, or cover and refrigerate for up to 1 day before serving.