Corn Salad
This easy Corn Salad recipe bursts with fresh Mexican flavors and is tossed in a zesty dressing! Perfect for potlucks, barbecues, or a healthy summer snack, this salad stands out with its vibrant ingredients and delightful crunch. Whether you’re hosting a gathering or simply looking for a refreshing dish, this corn salad is sure to impress!
Why You’ll Love This Recipe
- Quick and Easy: This corn salad comes together in just 30 minutes, making it an effortless addition to your meal prep.
- Fresh Ingredients: Packed with colorful vegetables, each bite is full of flavor and nutrition.
- Versatile Dish: Serve it as a side at barbecues, potlucks, or enjoy it as a light snack on hot summer days.
- Customizable Flavors: Feel free to tweak the ingredients to match your taste preferences or dietary needs.
- Perfect for Meal Prep: Make it ahead of time, and have a delicious salad ready to go whenever you need it!
Tools and Preparation
To prepare this delicious corn salad, you’ll need some essential kitchen tools that will make the process smooth and efficient.
Essential Tools and Equipment
- Sharp knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cups and spoons
Importance of Each Tool
- Sharp knife: A sharp knife makes chopping vegetables quick and easy, ensuring clean cuts without bruising the produce.
- Mixing bowl: A large mixing bowl allows for easy tossing of all ingredients without spilling.
- Whisk: Using a whisk helps blend the dressing smoothly, ensuring all flavors are well combined.
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
- Start by shucking the corn. Remove all silk from the ears.
- Bring a pot of water to boil. Add the corn and cook for about 5 minutes until tender.
- Remove from heat and let cool. Once cool enough to handle, slice kernels off the cob.
Step 2: Chop Vegetables
- While the corn is cooling, dice the bell peppers, cucumber, and red onions into small pieces.
- Halve the cherry tomatoes and roughly chop the cilantro.
Step 3: Mix Dressing Ingredients
- 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 well combined.
Step 4: Combine Salad Ingredients
- In a large mixing bowl, combine corn kernels, diced bell peppers, halved cherry tomatoes, diced cucumber, finely diced red onions, chopped cilantro, and Cotija cheese.
Step 5: Toss Salad with Dressing
- Pour the dressing over the salad mixture. Gently toss everything together until evenly coated.
Step 6: Serve or Chill
- If serving immediately or within an hour or two, enjoy your delicious Corn Salad right away!
- If preparing ahead of time for later use or storing in the fridge overnight for flavors to meld better. Just wait until right before serving to add Cotija cheese to keep it fresh!
How to Serve Corn Salad
Corn Salad is a versatile dish that can be enjoyed in many ways. Whether you’re hosting a barbecue, attending a potluck, or simply enjoying a healthy snack at home, this salad is sure to impress.
As a Standalone Dish
- Great on its own: Enjoy the fresh flavors of Corn Salad by itself as a light meal or snack.
- Perfect for lunch: Pack it in your lunchbox for a refreshing midday treat.
With Grilled Meats
- Ideal pairing: This salad complements grilled chicken, steak, or fish perfectly.
- Adds freshness: The vibrant ingredients of Corn Salad balance the richness of grilled meats.
In Tacos or Wraps
- Taco topping: Use Corn Salad as a zesty filling for tacos.
- Wrap it up: Add it to wraps for an extra crunch and flavor boost.
As a Dip
- Crunchy dip: Serve Corn Salad with tortilla chips for a fun twist on traditional dips.
- Party favorite: It’s great for sharing at gatherings and parties.
As Part of a Platter
- Colorful addition: Include Corn Salad in vegetable or appetizer platters for added color and nutrition.
- Pair with dips: Offer it alongside hummus or guacamole for variety.
How to Perfect Corn Salad
To ensure your Corn Salad reaches its full potential, follow these handy tips.
- Use fresh ingredients: Opt for fresh corn and ripe vegetables to enhance the flavor and texture.
- Adjust seasoning: Taste your salad before serving and adjust salt, pepper, or lime juice to suit your preference.
- Let it chill: Allow the salad to sit in the refrigerator for at least 30 minutes before serving. This helps the flavors meld together beautifully.
- Experiment with add-ins: Feel free to add avocado, black beans, or jalapeños for extra depth and excitement in your Corn Salad.
- Choose quality cheese: Fresh Cotija cheese elevates the dish. If unavailable, feta can be used as an alternative.
- Mind the dressing: If preparing ahead, keep the dressing separate until just before serving for optimal freshness.
Best Side Dishes for Corn Salad
Corn Salad pairs wonderfully with various side dishes that enhance its flavors. Here are some excellent options to consider:
- Grilled Veggies: A mix of seasonal vegetables grilled to perfection adds smokiness that complements the freshness of Corn Salad.
- Baked Potatoes: Crisp-skinned potatoes served with butter and herbs make a hearty side that balances well with lighter salads.
- Coleslaw: A tangy coleslaw offers crunch and acidity that works nicely alongside the sweetness of Corn Salad.
- Hummus Platter: Various dips like hummus served with pita bread provide an excellent contrast to corn’s texture.
- Quinoa Salad: A protein-rich quinoa salad adds heartiness while keeping meals healthy and colorful.
- Chips and Salsa: Classic tortilla chips paired with fresh salsa bring out the Mexican-inspired flavors in your Corn Salad.
- Fruit Salad: A refreshing fruit salad brings sweetness that contrasts beautifully with savory dishes like Corn Salad.
- Grilled Chicken Skewers: Juicy chicken skewers seasoned simply can be an excellent protein addition next to this vibrant salad.
Common Mistakes to Avoid
When making Corn Salad, a few common pitfalls can affect the flavor and texture. Here’s how to dodge them:
- Overcooking the Corn: Cooking corn for too long can make it tough. Quickly boil for just 5 minutes for the best texture.
- Ignoring Fresh Ingredients: Using canned or frozen vegetables can dull the flavors. Always opt for fresh ingredients to enhance taste.
- Neglecting Seasoning: Skipping salt and spices can lead to blandness. Be sure to season generously to bring out the flavors of your Corn Salad.
- Making Too Much Dressing: Excess dressing can drown out the fresh ingredients. Start with less and add more if needed after mixing.
- Forgetting to Chill: Serving immediately without chilling can lessen the flavors. Let it sit in the fridge for at least 30 minutes before serving.
Storage & Reheating Instructions
Refrigerator Storage
- Store Corn Salad in an airtight container.
- It will stay fresh for up to 3 days in the refrigerator.
Freezing Corn Salad
- Freezing is not recommended as it can change the texture of vegetables.
- If necessary, store in a freezer-safe container for up to 2 months.
Reheating Corn Salad
- Oven: Preheat to 350°F (175°C). Place salad in an oven-safe dish, cover with foil, and heat for about 10 minutes until warm.
- Microwave: Transfer to a microwave-safe bowl, cover loosely, and heat on medium power for 1-2 minutes, stirring halfway through.
- Stovetop: Heat in a skillet over low heat. Stir frequently until warmed through.
Frequently Asked Questions
Here are some common questions about making Corn Salad:
How do I make a vegan version of Corn Salad?
You can substitute Cotija cheese with avocado or nutritional yeast for a creamy texture without dairy.
Can I use frozen corn for this Corn Salad?
Yes, frozen corn works well but should be thawed and drained before using it in your salad.
What other vegetables can I add to my Corn Salad?
Feel free to add chopped jalapeños, diced avocados, or shredded carrots for extra flavor and color.
How long does Corn Salad last in the fridge?
Corn Salad typically lasts about 3 days when stored properly in an airtight container.
Is Corn Salad suitable for meal prep?
Absolutely! This salad is perfect for meal prep as it tastes even better after sitting overnight.
Final Thoughts
This easy Corn Salad is not only vibrant and refreshing but also highly versatile. You can customize it by adding your favorite veggies or adjusting the dressing to suit your taste. It’s perfect as a side dish at summer barbecues or as a healthy snack anytime!
Corn Salad
- Total Time: 20 minutes
- Yield: Serves approximately 6 people 1x
Description
This vibrant Corn Salad is a delightful blend of fresh Mexican flavors, making it a perfect addition to your summer gatherings or a light snack. Bursting with colorful vegetables and tossed in a zesty dressing, this easy recipe takes just 30 minutes to prepare.
Ingredients
- 4 large ears of fresh corn
- 1 ½ cups diced bell peppers (red and green)
- 1 pint cherry tomatoes (halved)
- 1 cup diced English cucumber
- ½ cup finely diced red onions
- ⅓ cup roughly chopped fresh cilantro
- ¾ cup Cotija cheese (or feta)
- 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
- Shuck the corn and remove silk. Boil in water for 5 minutes until tender. Cool and slice kernels off the cob.
- Dice bell peppers, cucumber, and red onions; halve cherry tomatoes; chop cilantro.
- In a bowl, whisk together avocado oil, lime juice, red wine vinegar, honey, Dijon mustard, salt, dried parsley, black pepper, cumin, garlic powder, and chili powder.
- In a large mixing bowl, combine corn kernels with all diced vegetables and Cotija cheese.
- Drizzle dressing over salad and toss gently until evenly coated.
- Serve immediately or chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 6g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
