Description
This vibrant Corn Salad is a fresh and colorful dish that showcases the sweet crunch of corn combined with crisp vegetables and a zesty dressing, perfect for summer gatherings.
Ingredients
4 large ears of fresh corn
1 ½ cups diced bell pepper
1 pint cherry tomatoes
halved
1 cup English cucumber
diced
½ cup red onions
finely diced
⅓ 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
- Begin by cooking the corn ears. Boil them in salted water for about 5-7 minutes until tender, then cool and cut the kernels off the cob.
- In a large mixing bowl, combine the cooked corn kernels, diced bell pepper, halved cherry tomatoes, diced cucumber, finely diced red onions, and chopped cilantro.
- In a separate small bowl, whisk together the avocado oil, lime juice, red wine vinegar, honey, Dijon mustard, salt, dried parsley, black pepper, cumin, garlic powder, and chili powder to make the dressing.
- Pour the dressing over the vegetable mixture and toss gently to combine.
- Finally, sprinkle the Cotija cheese over the salad and serve immediately, or refrigerate for let the flavors meld.
Notes
For a dairy-free option, substitute Cotija cheese with crumbled tofu or omit cheese altogether. You can use any colored bell pepper for variety and to enhance visual appeal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 380 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 10 mg
Keywords: Corn Salad, fresh corn, summer salad, healthy recipes, vegetable salad