Corn Salad
This easy Corn Salad recipe is a delightful blend of fresh ingredients and vibrant flavors. Perfect for summer gatherings, potlucks, or as a refreshing snack, this dish showcases the sweetness of corn combined with crunchy vegetables and a zesty dressing. You’ll love how quick and simple it is to make, while still impressing your guests with its colorful presentation and bold taste.
Why You’ll Love This Recipe
- Fresh Flavors: This Corn Salad bursts with the bright tastes of summer, making it a refreshing addition to any meal.
- Quick Preparation: With just 30 minutes from prep to table, you can whip up this dish in no time.
- Versatile Side Dish: Perfect for barbecues, picnics, or as a healthy snack; it complements any cuisine.
- Nutritious Ingredients: Packed with veggies and protein-rich Cotija cheese, it’s both satisfying and healthy.
- Customizable Options: Feel free to swap ingredients or adjust the dressing to suit your preferences.
Tools and Preparation
Having the right tools can make preparing your Corn Salad even easier. Here’s what you’ll need:
Essential Tools and Equipment
- Knife
- Cutting board
- Mixing bowl
- Measuring cups and spoons
Importance of Each Tool
- Knife: A sharp knife makes cutting vegetables quick and safe.
- Cutting board: Protects your countertops while providing a stable surface for chopping.
- Mixing bowl: A large bowl helps combine all ingredients without spilling.
- Measuring cups and spoons: Ensure accurate measurements for perfect flavor balance.
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 boiling or grilling the corn until tender. If boiling, cook for about 5 minutes. If grilling, place on medium heat until slightly charred.
Step 2: Chop Vegetables
While the corn cools, dice the bell pepper, cucumber, and red onions. Halve the cherry tomatoes and roughly chop the cilantro.
Step 3: Mix Dressing Ingredients
In a small 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 Ingredients
Once the corn has cooled enough to handle, cut the kernels off the cob. In a large mixing bowl, combine corn kernels with chopped vegetables and Cotija cheese.
Step 5: Add Dressing & Serve
Pour the dressing over the salad mixture. Toss gently until everything is well coated. If preparing ahead of time, add dressing just before serving to keep veggies crisp. Enjoy your refreshing Corn Salad!
How to Serve Corn Salad
Corn Salad is a versatile dish that can be enjoyed in various ways. Whether you’re serving it at a summer barbecue or as a light lunch, these suggestions will help you elevate your dining experience.
As a Standalone Dish
- This corn salad shines on its own, making it a refreshing and nutritious meal option for hot days.
In Tacos
- Use Corn Salad as a delicious filling for soft or hard tacos. Add some grilled chicken or fish for extra protein.
With Grilled Meats
- Serve this corn salad alongside grilled meats like chicken, steak, or pork chops. The flavors complement each other beautifully.
On a Bed of Greens
- For a healthy twist, place your Corn Salad on a bed of mixed greens. It adds crunch and freshness to your meal.
As an Appetizer
- Scoop Corn Salad onto tortilla chips for a tasty appetizer. It’s perfect for sharing at parties!
How to Perfect Corn Salad
To make the best Corn Salad, consider these helpful tips that enhance flavor and texture.
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Use Fresh Ingredients: Fresh corn and ripe vegetables make all the difference in taste. Opt for seasonal produce when possible.
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Customize the Dressing: Feel free to adjust the dressing ingredients according to your taste preferences. More lime juice can add zing!
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Let It Chill: Allowing the salad to chill in the refrigerator for at least 30 minutes enhances the flavors as they meld together.
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Add Protein: Consider incorporating black beans or cooked shrimp for added protein, making it a more filling dish.
Best Side Dishes for Corn Salad
Pairing side dishes with Corn Salad can create a well-rounded meal. Here are some excellent options to consider:
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Grilled Chicken: A classic choice that pairs perfectly with the fresh flavors of Corn Salad. Marinate before grilling for added flavor.
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Potato Wedges: Crispy potato wedges seasoned with herbs make an excellent crunchy side that complements the salad’s textures.
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Coleslaw: This creamy dish adds richness and contrasts nicely with the freshness of Corn Salad.
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Quinoa Pilaf: A nutritious grain side that brings additional protein and fiber, making your meal more balanced.
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Stuffed Peppers: Colorful stuffed peppers filled with rice and beans provide an exciting presentation and hearty addition to your meal.
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Garlic Bread: This classic side is perfect for scooping up any leftover Corn Salad while adding its own buttery flavor to the table.
Common Mistakes to Avoid
When making your Corn Salad, avoiding common mistakes can make a big difference in flavor and texture. Here are some pitfalls to steer clear of:
- Using old corn: Fresh corn is key for the best flavor. Always choose ears that are firm and bright.
- Skipping the dressing: A bland salad is unappealing. Make sure to dress your Corn Salad well for maximum taste.
- Cutting ingredients too large: Larger pieces can disrupt the balance of flavors. Dice your vegetables into smaller, uniform pieces for better integration.
- Not chilling before serving: Serving it warm can reduce the refreshing aspect of this dish. Chill your Corn Salad in the refrigerator for at least 30 minutes.
- Overdressing or underdressing: Finding the right balance is essential. Start with less dressing and add more as needed until you reach your desired flavor.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Keep in the fridge for up to 3 days.
Freezing Corn Salad
- Not recommended, as freezing alters the texture of fresh vegetables.
- If you must freeze, omit cheese and dressing before storing.
Reheating Corn Salad
- Oven: Preheat to 350°F and heat for about 10 minutes until warmed through.
- Microwave: Place in a microwave-safe dish, cover, and heat in 30-second intervals until warm.
- Stovetop: Add to a pan over low heat, stirring occasionally until heated.
Frequently Asked Questions
What is Corn Salad?
Corn Salad is a vibrant dish made with fresh corn, colorful vegetables, and a flavorful dressing. It’s perfect as a side or snack.
Can I make Corn Salad ahead of time?
Yes! You can prepare it a day ahead but add dressing and cheese just before serving for freshness.
What can I substitute for Cotija cheese in Corn Salad?
You can use feta or queso fresco as alternatives to Cotija cheese while maintaining great flavor.
How long does Corn Salad last?
When stored properly in the refrigerator, Corn Salad lasts up to 3 days.
Is Corn Salad gluten-free?
Yes, this recipe is gluten-free as it contains no wheat or gluten ingredients.
Final Thoughts
This easy Corn Salad recipe combines fresh ingredients and bold flavors, making it an ideal side dish or snack. Its versatility allows for various customizations—add avocado, black beans, or jalapeños for an extra kick! Try it today and enjoy its delightful taste!
Corn Salad
- Total Time: 30 minutes
- Yield: Serves 6
Description
This vibrant Corn Salad recipe is a delightful fusion of fresh ingredients and bold flavors, making it an ideal addition to your summer gatherings, potlucks, or healthy snacks. Featuring sweet corn paired with crunchy bell peppers, juicy cherry tomatoes, and creamy Cotija cheese, this salad is dressed in a zesty blend of lime juice and spices that will tantalize your taste buds. Quick to prepare in just 30 minutes, this dish not only impresses with its colorful presentation but also offers a nutritious option packed with vitamins and minerals. Customize it to your liking by adding your favorite vegetables or proteins for an even more satisfying meal. Enjoy the refreshing taste of summer any time of year!
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)
- 1/3 cup fresh cilantro (roughly chopped)
- ¾ cup fresh Cotija cheese
- 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
- Prepare the Corn: Boil or grill corn until tender (5 minutes boiling; grill until charred).
- Chop Vegetables: Dice bell pepper, cucumber, and red onions; halve cherry tomatoes; chop cilantro.
- Mix Dressing: Whisk together avocado oil, lime juice, red wine vinegar, honey, Dijon mustard, salt, dried parsley, black pepper, cumin, garlic powder, and chili powder.
- Combine Ingredients: Cut kernels off cooled corn cobs; mix with vegetables and Cotija cheese.
- Add Dressing & Serve: Pour dressing over salad; toss gently to coat before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling/Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 175
- Sugar: 5g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 12mg
