This vibrant Corn Salad is summer in a bowl! Sweet, crunchy corn kernels are the star of this refreshing dish that perfectly balances fresh flavors with a zingy dressing. Whether you’re hosting a backyard barbecue or need a quick side dish for a weeknight dinner, this corn salad delivers big on taste with minimal effort.
I love how this recipe transforms simple ingredients into something truly spectacular. The natural sweetness of corn pairs beautifully with crisp vegetables and a bright, tangy dressing that ties everything together. It’s the kind of dish that disappears quickly at potlucks and always prompts requests for the recipe!
Why You’ll Love This
- Quick prep time – ready in just 45 minutes from start to finish
- Versatile – works as a side dish, light lunch, or even a topping for grilled proteins
- Make-ahead friendly – actually tastes better after the flavors have time to meld
- Customizable – easily adapt with seasonal vegetables or what you have on hand
- Perfect for warm weather – refreshing, light, and no heavy cooking required
Ingredients
- 4 large ears of fresh corn (about 3 cups when cut from the cob)
- 1½ cups bell peppers, diced (a mix of red and green for color)
- 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, crumbled
- 3 tablespoons avocado oil or extra virgin olive oil
- ¼ cup fresh lime juice (about 2 medium limes)
- 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 ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
Instructions
- In a small jar or container with a tight-fitting lid, combine all the dressing ingredients: avocado oil or olive oil, lime juice, red wine vinegar, honey, Dijon mustard, salt, dried parsley, black pepper, cumin, garlic powder, and chili powder. Secure the lid and shake vigorously until well combined. Place in the refrigerator to chill while you prepare the rest of the salad ingredients.
- Wash and dry all produce. Dice the bell peppers into small, uniform pieces. Halve the cherry tomatoes. Dice the English cucumber (no need to peel if using English cucumber). Finely dice the red onion. Roughly chop the fresh cilantro. For extra crispness, place the cut vegetables on paper towels to absorb excess moisture.
- Fill a large pot with water and bring to a boil over high heat. Once boiling, add about 2 tablespoons of kosher salt to the water (this enhances the corn’s natural sweetness). Carefully add the corn cobs and boil for exactly 4 minutes – set a timer to avoid overcooking. The corn should be tender-crisp, not mushy.
- After boiling, immediately transfer the corn to a colander and rinse under cold running water until the cobs are completely cooled. This stops the cooking process and helps maintain the corn’s crisp texture. Pat dry with paper towels.
- Stand each cooled corn cob upright on its flat end on a cutting board. Using a sharp knife, carefully cut downward along the sides of the cob to remove the kernels. Rotate the cob as you go until all kernels are removed. Try to keep the kernels as intact as possible, avoiding cutting too deeply into the cob.
- In a large mixing bowl, combine the corn kernels, diced bell peppers, halved cherry tomatoes, diced cucumber, diced red onion, and chopped cilantro. Gently toss together until the ingredients are evenly distributed throughout the salad.
- Remove the dressing from the refrigerator and shake again to recombine if separated. Pour the dressing over the salad ingredients and toss gently but thoroughly to coat everything evenly. Add the crumbled Cotija cheese and fold it in carefully to avoid breaking it up too much.
- The salad can be served immediately for the freshest texture, or covered and refrigerated for up to 3 days. If preparing a day ahead, consider adding the dressing and cheese just before serving to maintain optimal texture and freshness.
Tips & Variations
- For a charred flavor, grill the corn instead of boiling it, then cut off the kernels.
- Make it spicy by adding a diced jalapeño or a dash of hot sauce to the dressing.
- For a vegan version, omit the feta cheese and swap honey for maple syrup.
- Add black beans or edamame for extra protein and to make it more substantial.
- Try using fresh herbs like basil or mint instead of cilantro if you prefer.
- In winter months, thawed frozen corn works well too – just pat it dry before mixing.
Serving Suggestions
This corn salad shines as a side dish alongside grilled meats like chicken, steak, or fish. The cool, crunchy texture provides a perfect contrast to smoky, charred proteins. For a complete meal, serve with grilled chicken and crusty bread.
It also makes a fantastic addition to a taco bar or can be spooned into lettuce cups for a light appetizer. For a beautiful presentation, serve in a clear glass bowl to showcase all the vibrant colors.
Notes
- Salad will keep in the refrigerator for up to 3 days in an airtight container.
- If making ahead, add avocado just before serving to prevent browning.
- For best flavor, remove from refrigerator about 20 minutes before serving.
- The salad will release some liquid as it sits – simply drain or stir back in before serving.
FAQs
Can I use frozen corn instead of fresh?
Yes! Thaw frozen corn completely and pat dry with paper towels before adding to the salad. You’ll need about 4-5 cups of corn kernels.
How do I know when corn is perfectly cooked?
The corn should be tender but still have a slight crunch. Test by piercing a kernel with a fork – it should puncture easily but still offer some resistance.
Can I make this salad the day before?
Absolutely! In fact, the flavors improve with time. Just add delicate ingredients like avocado right before serving.
Is this salad gluten-free?
Yes, this corn salad is naturally gluten-free, making it perfect for guests with gluten sensitivities.
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