Corn Salad
User Reviews
5
Corn Salad
Description
Corn Salad features large ears of fresh corn boiled briefly to maintain sweetness and texture, then cut from the cob and combined with diced bell peppers, halved cherry tomatoes, cucumber, finely diced red onions, fresh cilantro, and creamy cotija cheese. The salad is dressed with a blend of avocado oil, lime juice, red wine vinegar, honey, Dijon mustard, and a mix of herbs and spices for nuanced flavor. This mixture delivers a crisp and fresh vegetable medley with a hint of tang and mild heat from the chili powder and cumin.
The cooking method ensures the corn holds a tender snap without becoming mushy, preserving its natural sweetness which complements the acidity and freshness from the dressing and vegetables. The inclusion of cotija cheese adds a salty and crumbly contrast to the texture and flavor profile.
This salad pairs well as a side for grilled meats or can serve as a light, vibrant dish for picnics and potlucks. It can be prepared a day ahead by keeping the dressing and cheese separate until serving to maintain the salad’s crispness and freshness.
For best results, the salad ingredients should be drained and dried to remove excess moisture before tossing with the dressing. Leftovers can be stored refrigerated in an airtight container for up to three days.
Ingredients
- 4 corn see notes, large ears; fresh
- 1 ½ cups bell pepper I use red and green, diced
- 1 pint cherry tomato halved
- 1 cup English cucumber diced
- ½ cup red onions finely diced
- 1/3 cup cilantro roughly chopped, fresh
- 3/4 cup cotija cheese see notes for subs, fresh
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 salt
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
Instructions
- Note: If preparing a day ahead, consider adding the dressing/cheese just before serving.
Prep Work:
- Combine dressing ingredients in a container with a lid and shake to combine. Refrigerate while you cut/dice remaining ingredients for the salad. I like to place the veggies on paper towels to absorb excess moisture for extra fresh/crisp results.
Cook the Corn:
- Bring a large pot of water to a boil. Once a boil is reached, salt the water generously. (I use 2 heaping Tbsp. kosher salt.) The salt flavors the corn and brings out its natural sweetness.
- Add the corn and let it boil for 4 minutes. Set a timer to ensure you don’t overcook it.
- Transfer the corn to a colander and rinse it with cold water until the cobs are fully cooled.
Make the Salad
- Cut the kernels from the cob. (I place the cob flat-side-down and slide a sharp knife down the side.) Transfer to a large bowl along with remaining salad ingredients. Toss to combine.
- Shake the dressing again and pour it over the salad. Toss until well combined.
- Serve immediately or cover and chill for up to 1 day.
Notes
- Use fresh large ears of corn for the best flavor and texture; about 3 cups of kernels come from 4 ears.
- Cotija or queso fresco cheese are ideal; feta can be substituted if desired.
- If preparing the salad a day ahead, add the dressing and cheese just before serving to keep the salad crisp.
- Dressing may separate when refrigerated; allow it to come to room temperature and shake well before use.
- Optional additions include avocado, jalapenos, black beans, chickpeas, green onions, or bacon for variation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5people
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 28g | 9% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 20mg | 7% |
| Sodium | 752mg | 31% |
| Potassium | 609mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
| Vitamin A | 2519IU | 50% |
| Vitamin C | 81mg | 90% |
| Calcium | 137mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
