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Corn Salad

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!

Prep Time
25 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 5 people
Calories: 252 kcal
Course: Side Dish , Salad , Snacks
Cuisine: American , Mexican

Ingredients

  • 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
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

Instructions

    Cup of Yum
  1. Note: If preparing a day ahead, consider adding the dressing/cheese just before serving.
Prep Work:
    Cup of Yum
  1. 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:
  1. 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.
  2. Add the corn and let it boil for 4 minutes. Set a timer to ensure you don’t overcook it.
  3. Transfer the corn to a colander and rinse it with cold water until the cobs are fully cooled.
Make the Salad
  1. 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.
  2. Shake the dressing again and pour it over the salad. Toss until well combined.
  3. Serve immediately or cover and chill for up to 1 day.

Notes

  • Pro Tips
  • Storage
  • The nutritional information provided is an estimate and is per serving. There are 5 servings in this recipe.
  • Corn: 4 large ears of fresh corn equals about 3 cups or 2 (15 oz.) cans.
  • Cheese: Soft Mexican cheeses like Cotija or Queso Fresco are perfect in this salad. Feta also makes a great choice and is a little saltier. Mozzarella and Parmesan may also be used.
  • Finding Mexican Cheese: Check the specialty cheese section (typically near the deli) for fresh Cotija. Feta should be there as well. I'm able to find Queso Fresco right at Walmart where the bagged shredded cheeses are. 
  • Optional additions include: Avocado, jalapenos, black beans, chickpeas, green onions, and bacon. 
  • If you make the dressing ahead of time: it may separate and partially solidify in the fridge overnight. Just let it sit out at room temp for 20 minutes or so and give it a good shake prior to serving!
  • My Cowboy Caviar recipe is similar to this but uses canned corn, avocado and black beans. Be sure to try my Chickpea Salad and Mango Salsa recipes as well! And if you have more fresh corn to use up, definitely try my Chicken Corn Chowder!
  • 📘 Find this recipe on page 64 of my 2nd cookbook, Let’s Eat!
  • Store in an airtight container and refrigerate for up to 3 days.

Nutrition Information

Calories 252kcal (13%) Carbohydrates 28g (9%) Protein 7g (14%) Fat 15g (23%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.01g Cholesterol 20mg (7%) Sodium 752mg (31%) Potassium 609mg (17%) Fiber 4g (16%) Sugar 14g (28%) Vitamin A 2519IU (50%) Vitamin C 81mg (90%) Calcium 137mg (14%) Iron 1mg (6%)

Nutrition Facts

Serving: 5people

Amount Per Serving

Calories 252

% 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.