Corn Salad
This vibrant Corn Salad is brimming with fresh Mexican flavors, making it an ideal side dish for summer gatherings or a healthy snack. Tossed in a zesty dressing, each bite offers a delightful crunch and a burst of sweetness from the corn and vegetables.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: Serves 5
- Category: Salad, Side Dish, Snack
- Method: Boiling
- Cuisine: American, Mexican
Ingredients
Scale
- 4 large ears fresh corn
- 1 ½ cups diced bell pepper (red and green)
- 1 pint cherry tomatoes (halved)
- 1 cup diced English cucumber
- ½ cup finely diced red onion
- 1/3 cup roughly chopped fresh cilantro
- ¾ cup crumbled Cotija cheese
- 3 tablespoons avocado oil (or extra virgin olive oil)
- ¼ cup lime juice (or lemon juice)
- 2 tablespoons apple cider 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
- If preparing ahead, add dressing and cheese just before serving.
- Combine dressing ingredients in a jar, shake well, and refrigerate.
- Boil salted water in a large pot. Add corn and cook for 4 minutes. Drain and rinse with cold water.
- Cut kernels from the cobs and transfer to a large bowl with remaining salad ingredients.
- Shake the dressing again and pour over the salad. Toss to combine.
- Serve immediately or chill for up to one day.
Nutrition
- Serving Size: 1 serving
- Calories: 252
- Sugar: 5g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg
Find it online: https://savorysofia.com/corn-salad/