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
Scale
- 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