Description
This vibrant Corn Salad is the ultimate summer dish, bursting with fresh Mexican flavors. Combining sweet corn, colorful vegetables, and a zesty dressing, it’s perfect for summer barbecues, potlucks, or as a healthy snack. The crispy texture of the veggies paired with the creamy Cotija cheese creates a delightful experience in every bite.
Ingredients
Scale
- 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)
- 3/4 cup fresh Cotija cheese
- 3 tablespoons avocado oil
- ¼ cup lime juice
- 2 tablespoons red apple vinegar
- 1 tablespoon honey
- salt
- black pepper
- cumin
- garlic powder
- chili powder
Instructions
- Cook the corn: Boil water in a large pot and salt it generously. Add corn and boil for 4 minutes. Drain and rinse under cold water.
- Prepare the dressing: Combine avocado oil, lime juice, vinegar, honey, and spices in a jar and shake well.
- Assemble the salad: Cut kernels from the corn cobs and place them in a mixing bowl. Add diced veggies and Cotija cheese. Pour dressing over the salad and toss to combine.
- Serve immediately or chill for up to one day before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 5g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg