Fresh Corn Salad Recipe
A vibrant and refreshing corn salad featuring fresh corn and seasonal vegetables, perfect for summer gatherings or any occasion.
Ingredients
- 4 large ears fresh corn
- 1.5 cups diced bell pepper
- 1 pint cherry tomatoes, halved
- 1 cup English cucumber, diced
- 0.5 cup red onions, finely diced
- 0.33 cup fresh cilantro, roughly chopped
- 0.75 cup fresh Cotija cheese
- 3 tablespoons avocado oil
- 0.25 cup lime juice
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon dried parsley
- 0.5 teaspoon black pepper
- 0.25 teaspoon cumin
- 0.25 teaspoon garlic powder
- 0.25 teaspoon chili powder
Instructions
- Boil the corn for about 4 minutes until tender. After boiling, transfer the corn to a colander and rinse with cold water until completely cool.
- Once cool, carefully cut the kernels off the cob. In a large bowl, combine corn, diced bell peppers, halved cherry tomatoes, diced cucumbers, red onions, cilantro, and Cotija cheese.
- In a separate container, mix avocado oil, lime juice, red wine vinegar, honey, Dijon mustard, salt, dried parsley, black pepper, cumin, garlic powder, and chili powder. Shake well to blend.
- Pour dressing over the salad ingredients in the large bowl and gently toss until well coated.
- Serve immediately, or chill for up to 1 day for enhanced flavors. Toss again before serving.
Notes
- Use fresh corn for best flavor; adjust spice as desired; feta cheese can substitute for Cotija; make extra dressing if desired; let salad rest for 30 minutes before serving.
Nutrition
Calories: 180kcalCarbohydrates: 20gProtein: 6gFat: 9gSaturated Fat: 3.5gSodium: 300mgFiber: 3gSugar: 5g
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